Quote:
Originally Posted by KCUnited
I tried something different and used a Marsala wine, so non-traditional chicken piccata may have been a better descriptor. While still very tasty, it was a little too rich for me.
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The Marsala wine and capers and lemon had to be a little tart
Not sure I could do that.
Sometimes restaurants put too many capers in and it overwhelms the chicken. I had veal piccata in Las Vegas that was the best I ever had. The balance was so good.