Chicken Piccata III Recipe - Allrecipes.com
Chicken Piccata III Recipe
  • READY IN 30 mins

Chicken Piccata III

Recipe by  

"This variation on the original uses mushrooms and artichoke hearts as a tasty twist. Yum! Serve over pasta or rice. White wine or water may be substituted for chicken broth."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
  2. Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.
  3. To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2006

Overall taste was good. Made a few minor changes. Did not cut chicken into strips, just pounded chicken breast. Added 3 cloves garlic when cooking mushrooms, used 1/2 cup broth and 1/4 cup white wine. Also added a little butter and flour to the sauce to thicken up a bit. Added capers of course at end becaue it wouldn't be piccata without capers. Will make again

 
Most Helpful Critical Review
Mar 21, 2005

An average chicken piccata recipe. You do not need all the flour that the recipe calls for - - just enough to coat the chicken. And I did not cut my chicken into strips; flattened the chicken breast to 1/4 inch, pan seared, and kept in a warm oven while making the sauce. The addition of the mushrooms and artichoke hearts was a nice treat!

 
Dec 03, 2003

This is a great basic recipe for chicken picatta. You really don't need more than 1/4 cup of flour, though. Otherwise, the sauce may become thick. I also prefer to use less lemon juice. 1/4 cup makes for a strong lemon flavor. A white wine is a good substitute for the broth.

 
Aug 29, 2002

A delicious dinner for weekdays or weekends. I was thinking this would be a great dinner to serve guests when you don't have a whole lot of time for preparation and cooking. Bravo!

 
Mar 20, 2005

I made a few slight changes. I used an egg/lemon juice egg wash, then dredged in seasoned flour. Pan fried with olive oil and butter. I held the chicken out, and meanwhile added mushrooms, chicken broth, lemon juice, crushed fresh garlic, capers and artichokes to pan. Cooked down into a sauce, thickened slightly with cornstarch and served over the chicken. Too lemony for my 11 yr old, but my DH and I liked it. I will make again.

 
Jan 26, 2004

THIS RECIPE WAS O.K. BUT I THINK IF I MAKE IT AGAIN I'LL TRY IT WITH BROCOLLI.I WASN'T AS IMPRESSED AS I THOUGHT I'D BE. ALSO THE RECIPE CALLS FOR 1 CUP FLOUR....THAT'S WAY TOO MUCH.1/2 C.WILL DO.

 
Jan 26, 2004

Simple and yummy! This dish was a hit. My husband and one year old both loved it. I used wine instead of chicken stock and added some chopped fresh tomato and parsley for color. Served over pasta with crusty bread, delicious!

 
Oct 18, 2005

Not bad. It was very lemon-y.

 

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Nutrition

  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 37.6 g
  • 12%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 33.3 g
  • 67%
  • Sodium
  • 883 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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