Chicken Piccata with Lemon, Capers and Artichoke Hearts

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I made this for my family and we loved it. I took off capers and artichokes for the kidlets but that was just more for me!

I used regular brown rice instead of instant, kept all else the same. It was wondeful. Served steamed asperagus on the side with a little lemon juice and salt.

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I love this recipe and frequently use it. I omitted the capers.

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This was quick, easy, and delicious! Definitely a "make it again" dish!!!

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This dish was simple to make when I tossed all the ingrediants in a bag and popped the chicken breast in. I don't like rice so I substituted some creamy mashed potatoes and some steamed baby carrots on the side. It was a huge success and everyone loved it. I'll be making this one again.

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Pounding the chicken flat is key. The lemon zest and lemon juice helped with the flavor bigtime.

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I don't usually make Robin's recipes because I love the process of cooking and have the time to do it, so shortcuts are far less important to me than exquisite flavor--but this was really good. I did halve the lemon zest and juice, & added a touch more wine, but otherwise made it as written.

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this was easier than my usual picata recipe and just as good!

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Great Chicken picata!

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First time making one of Robin Miller's recipes and I have to say I picked a good one. This dish was very easy to make and had lots of flavor. Served it over plain steamed white rice, will try it over pasta next time. Can't wait to try another one of her recipes.

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This recipe was undeniably delicious, and the leftovers are wonderful as well!!! The only change I made was the addition of some cannelini beans for extra protein(add them with the chicken stock, etc. so they have a chance to soften/cook. I served everything over pasta and with some simple french green beans and it was a perfect meal. My only gripe is that it took a little longer to prepare than I'd anticipated.