Chicken Piccata III

Made  times
Creative Caterer 2

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.

Modified from: Chicken Piccata III

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Serving size has been adjusted!

Original recipe yields 4 servings



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  1. In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
  2. Heat oil & butter 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, wine and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and capers. Remove from heat. Serve over linguinne, angel hair or mashed potatoes.


This recipe was fabulous! Will definitely make again - so easy and delicious. I used 1/2 white wine instead of 1/2 of the chicken broth. Added capers and it was excellent. I served it over s...