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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 51-60 of 122

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  • on February 21, 2009

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    I made this dish a while ago, and remember being a little anxious that it would be too lemony. Well, followed the directions exactly, and I had nothing to fear--it turned out fantastic; everyone loved it! I had only marinated artichokes on hand, but it still worked. Next time I prepare this, which will be soon, I will use plain artichokes to absorb the tasty gravy. Thank you, Robin, for a great dish with minimum effort.

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  • on January 16, 2009

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    Easy to make, minimum of skill required for novice cooks,excellent results, never had a negative comment about this dish, rave reviews and requests for this recipe every time I make it
    thank you Robin for making me look so accomplished and creative

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  • on November 18, 2008

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    I loved the taste of this meal! When I make it again, I will reserve the browned chicken pieces in the warmer and proceed to thicken the sauce with a little flower or starch, and take the edge off the bitterness with a dash of sugar and then pour the finished sauce over the chicken. I used half the lemon juice and it turned out to be plenty enough. The breading got a little soggy when cooked in the sauce. Either way, it's terrific!

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  • on November 03, 2008

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    This recipe is truly delicious. I especially love the capers. My kids love it too.

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  • on July 15, 2008

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    This recepie is top notch. I have served this several times to family and friends and I always get compliments and requests for the recipie. Some even say this recepie is better than local restaurants. Now I always serve this when I hae a group to impress. This one is a real winner. Thanks Robin!!!

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  • on June 19, 2008

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    This chicken was fantastic. I did not have capers on hand so I did omit them and I added a little cornstarch to thicken the sauce a bit. Otherwise this recipe was delicious, healthy, and super easy to prepare. My family loved it!

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  • on June 07, 2008

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    I love chicken piccata. This recipe is perfect. Even my husband, the picky eater, loved it. I've made this a couple times and will make it again. I've shared the recipe with friends and everyone loves it.

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  • on June 04, 2008

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    Very good!! made it with mashed potatoes instead of rice since I didn't have any brown rice. Omitted the white wine as well and it tasted good.

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  • on May 27, 2008

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    great and easy

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  • on April 25, 2008

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    I was looking for an entree I could make with chicken and marinated artichoke hearts. I finally settled on this recipe but I made it differently. I used chicken breasts and coated with egg and then bread crumbs and the spices. I actually did this in my wok , then poured out the oil. I mashed the artichokes, with zest , lemon juice ,salt and pepper broth, capers. I did not use this in the rice but poured this into the wok with the chicken and the broth etc and let it simmer slowly for a bout 30 minutes . I must have used the right amount of lemon , lemon peel and the capers as the sauce with the chicken came out just tangy enough without overpowering the artichoke.It made a great sauce and permeated through the chicken. Like I said,my wife who loves artichokes but is picky, said right away to make this one again!

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