The chicken is fried then finished in a flavoursome lemon sauce. Goes great with a plate of seasonal vegetables.
This was Terrific! I made a few changes based on other reviews: Pounded the chicken, then floured it lightly (with plain flour), dipped it in the egg mixture then dipped it into the flour mixture. I browned the chicken in butter and olive oil until done and placed them on a cookie sheet in the oven (250 degrees to keep warm) when they were done. While they were in the oven, I made the sauce. I doubled the recipe, brought it all to a boil (I added a little sugar, 1 tsp... helps cut the sour of the lemon), then added a little bit of cornstarch mixed with water to help thicken it. I added the chicken right before serving... just long enough to coat it. That way the breading didn't get soggy. Everyone raved... it tasted like the one I order at my favorite restaurant! Thank you Terry! - 25 Feb 2007 (Review from Allrecipes USA and Canada)
The first bite my wife took she looked at me and said ‘oh, you will be making this again’! This came out just fine. I modified the original some however. I added lemon zest to the flour mixture. I fried the chicken medallions (I cut the breasts in half) in olive oil and butter. I also decided to use low sodium chicken broth instead of the bullion granules. I added 1 cup of white wine (doubled the sauce recipe) to the broth as well. After adding the sauce mixture to the chicken, I used a bulb baster to siphon some of the sauce/broth off so the chicken was not completely submerged. I simmered this extra sauce in a separate pan, also adding some lemon zest and cornstarch to thicken it (remember to mix the cornstarch in a small bowl w/cold water before adding to the hot liquids – otherwise the cornstarch will just pill/ball up and not dissolve). I also added some to the chicken pan as well. I added some capers to both the chicken pan and the saucepot too. Finally, before serving I sprinkled some lemon zest on each of the medallions. It was just great! Many of my modifications were from other suggestions found here. This is a great recipe to try. Since you are zesting the lemon, try to use the fresh squeezed lemon juice. Nothing compares! - 26 Oct 2006 (Review from Allrecipes USA and Canada)
Just a quibble, but the dipping in egg first makes this dish "chicken franciais" and not "chicken piccata". It's a minor change, but hey - it's cooking. Chicken piccata is dredged in flour - no egg. - 28 Mar 2007 (Review from Allrecipes USA and Canada)