Chicken Piccata III

Chicken Piccata III

72

"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

30 m servings 444 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 786 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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 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.

Reviews

72
  1. 102 Ratings

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Most helpful positive review

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 whit...

Most helpful critical review

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 ...

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 whit...

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 ...

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!

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, ch...

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 ...

Not bad. It was very lemon-y.

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 D...

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 past...

We enjoyed this recipe. I doubled the mushrooms and left out the artichokes. I also added a tablespoon of butter. Good with rice.