Chicken piccata from Cook's Illustrated Annual Edition 2001 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 13, 2019

    Ooooo, this did not come out well for me. I like lemon, but this dish used lemon to the point that it tasted bitter to me. The vinegary capers enhanced, rather than balanced out, the sour/bitter flavors. The butter in the sauce moderated the sour/bitter flavors a bit, but also created a flavor vibe that reminded me of mayonnaise (and I'm *not* a big mayonnaise fan). Perhaps the particular lemons I used were the source of the flavors I didn't like? Or maybe it's my taste buds since I tend to be sensitive to bitter flavors in general!! Leftovers kept well - chicken stayed moist. [Cross-post for Annual Edition/Magazine.]

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