Chicken Piccata with Artichoke Hearts
Just made this tonight for dinner. After reading reviews, I did abit of tweaking. In the flour mixture, I used rice flour, added the grated peel of one lemon, and a tad bit more garlic powder. I added more vino, boiled most of it off, and used less broth. I added the juice of one large lemon. I simmered that off, condensing flavors before adding the chicken back to the pan. Grated the peal of another lemon on top of chicken.
Chicken piccata has always been one of hubby's favs, but he says this was absolutely the best ever! Even out-did his favorite restaurant!
2 users found this review helpful
Apr. 30, 2012