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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

Showing 21-30 of 122

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  • on December 06, 2010

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    I have made this recipe a few times and loved it each time. My husband loves lemon and raves about this piccata. Last time, I had two pieces of cod in the freezer, so to get rid of it I decided to try the exact recipe but with cod. Omg, it was bellisimo!! I loved it! It gave tasteless cod a wonderful taste. For those whose finished dish was soggy, try dusting off most of the flower. You should definitely not take out the chicken...you will loose most of the flavor. The thicker the flower, the more soggy the dish. Also, I usually rub the remaining rind into the chicken along with kosher salt and pepper. The flavor is great all the time.

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  • on December 06, 2010

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    Just made this for the first time and the wife proclaimed it as her new favorite dish. My favorite type of recipe...looks like you went to a lot of trouble but was VERY easy. Was concerned abut the lemon after reading the reviews but I simply halfed a lemon and squeezed it in...seemed to be the right amount. Will be making this many times again.

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  • on November 08, 2010

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    I made this last night for my family. We all love lemon and Chicken Piccata is one of my favorites. It was very good. My only complaint is that the chicken was pretty mushy, which my kids did not like. So next time after I brown the chicken, I will remove it from the pan before added the broth, wine, lemon juice, etc. Cook that for a bit and pour over the chicken once plated.

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  • on October 09, 2010

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    Loved this and so did my husband!!! Only thing i changed was jasmine rice ( my husband likes it better I will for sure make this again. I love the sauce the lemon and wine were great flavors in this dish!

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  • on September 22, 2010

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    I have made this dish several times and I like it each time. I cut down on the lemon by just squeezing the juice from 2 lemons (it comes close to the amount of juice needed. I always receive compliments when I make this.
    p.s. when making this dish, chicken tenders are better than chicken breasts, I think.

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  • on September 12, 2010

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    I made this with chicken tenders that I split almost in half and opened up. It was just the right thickness that we like. I did make the whole pkg of tenders (about 30 pices so I needed more flour, salt, pepper and garlic powder. I omitted the paprika (didn't have any and I just added alot more chicken broth some corn starch, wine and lemon. I also added baby peas instead of lima beans. I used the rest of the ingredients as noted. The taste was fantastic. It's a keeper.

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  • on July 21, 2010

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    The only thing I could taste was lemon, lemon, lemon. And while I love lemon this was just too monotonous tasting; boring. Will not make again.

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  • on April 27, 2010

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    This recipe was fantastic. I added a a teaspoon of herbs provance to the rice and it was very tasty. I used chicken tenders as well. This recipe could also be great with pork. I made a similar version with leg of lamb.

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  • on February 15, 2010

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    I made this recipe as directed (one exception, and did not think it was too lemony (though my husband and I both love lemon. It was easy to make and it will likely become a part of my usual rotation of weeknight dinners. I did substitute chicken tenders (without pounding them out, which worked fine, but I think I would prefer the traditional method as listed in the recipe.

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  • on January 05, 2010

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    This was a great recipe - I might add half the lemon next time, like another cook recommended. Also, make sure not to get too much of the caper brine into it, or it will be too tart. I also made it with whole wheat linguini (no lima beans and the family loved it.

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