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Chicken Piccata with Lemon, Capers and Artichoke Hearts Recipe

Chicken Piccata with Lemon, Capers and Artichoke Hearts

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Average Rating:

Total Reviews: 122

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  • on April 04, 2013

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    Loved this recipe. I've made chicken pacata many times, but never with the artchoke hearts. I make mine to serve with wide noodles and my family loves it! Good job Robin !!

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  • on February 19, 2013

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    I agree with most reviewers: this is delicious and easy. Many say because this is 'easy' and quick it is a great weeknight dinner. I would say that this is delicious enough to be served to company. The addition of the lima beans is wonderful and is the ingredient that sets this recipe apart. As my grandmother used to say, ' have a light hand'. Be patient in the cooking time. I have found that 3 minutes per side is rushing it a bit. BTW... this recipe is terrific without rice. Get your carbs + more from the lima beans !

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  • on September 28, 2012

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    I agree with previous reviewer, I would take the chicken out of the pan, then scrape up the flavor bits from bottom of pan and add liquids; 1/2 of lemon juice would be good. This would also give the artichokes and capers enough room to be heated well, then add the chicken back in. Excellent recipe and came together in 20 minutes!

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  • on August 01, 2012

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    My family really liked it. I doubled the sauce and had it with angel hair pasta instead of the rice and lima beans. It was quick and easy!! Actually fixing it tonight!

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  • on April 26, 2012

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    we love it! and its pretty easy to make; definitely included in my collection! thanks for this one.

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  • on March 29, 2012

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    This dish had far too many bitter components for my taste. The amount of capers in particular was just over kill. I had to thicken the sauce with corn starch, and I am pretty sure the chicken would have been better without breading it. It needs a sweet component to really improve the taste, it was very one note. I would not make it again. A lot of work for something I really didn't enjoy.

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  • on March 23, 2012

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    I picked this recipe because of the high rating and the number of reviews. It was very disappointing. The amount of wine and lemon juice was overpowering. To salvage it I ended up taking chicken stock and adding some of the lemon wine sauce to it and some butter as well. It ended up that I was the only one who would eat it even after I tamed it down some.

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  • on March 08, 2012

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    This was amazing! My family loved it! Very simple to prepare. After reading the reviews that it was too lemony, I increased the wine to 3/4 c. and the broth to 3/4 c. which was just the right lemon flavor, as well as providing lots of scrumptious sauce for the rice. I also left out the lima beans from the rice. I will definitely make this again...I used roasted asparagus for the vegetable.

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  • on February 17, 2012

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    I googled Chicken Piccata. It showed many recipes for it. I decided on this recipe and I'm thrilled I did.It was over the top delicious !
    I made basmati rice and broccoli for the sides.The person I cooked this for was raving about it.I never heard her rave about a recipe like she did this one.She is hard to please.

    Try this you'll be glad you did.The only thing I did was add about 1 TB of butter at the very end for a bit more richness.

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  • on February 11, 2012

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    I used about a third of the lemon juice and it was tasty.

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