Chicken Piccata with Lemon, Capers and Artichoke Hearts

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Made this tonight for my VERY picky husband. He said it was good, but too much lemon. I had already cut it in half. I'll half it again next time. Served it with couscous, which he loves. All in all he said it is something he would like to have again.

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This meal was just what we wanted on a snowy evening. We loved everything about this meal especially the lemony wine sauce. I omitted the lima beans and served it on pasta and thickened the sauce a little with 2 teaspoons of cornstarch.

Up North Michigan

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i'm a vegetarian so i dunno how it tasted. but i followed the recipe and just added corn starch to thicken the sauce a bit, and he said it was delicious! it was super easy to make. however it did take a little longer than 10 minutes to prepare. wonderful!

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I made this for the first time for a friend and wow was it good! Definitely will make again! Eating it right now. lol

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This is my go-to chicken dinner. While my kids don't like the artichokes and capers, they love the breaded flavor and sauce. I make it at least once a week!!

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Make this recipe exactly as shown except use sliced artichoke bottoms instead of hearts. It makes a huge difference. Chicken Piccata never tasted so good.

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i was so happy to see all their chicken on their plate gone! i made it with thin spaghetti noddles, it was delicious! i love lemon chicken, and this was like lemon chicken with a kick!

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Instead of rice, try linguini. Yum. Thicken the sauce a little with a Tablespoon or 2 of flour mixed into a little cold broth or water first and then slowly mixed into the sauce. Boil a bit to thicken and voila. Fantastic!

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We loved this. I only made it because it looked quick, easy and used some stuff I had sitting in my pantry. (I bought three huge jars of capers at a going-out-of-business sale.

My husband took three bites and grabbed my wrist. "Don't lose this recipe!!"

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I have used other Piccata recipes that had better flavor