After eating chicken piccata in many restaurants and finding many that were 'greasy,' I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.

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  • Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.

  • Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.

Nutrition Facts

424 calories; 15.8 g total fat; 82 mg cholesterol; 1528 mg sodium. 34 g carbohydrates; 30.7 g protein; Full Nutrition

Reviews (319)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2009
Wow- this is really good. I picked this recipe only because I had the ingredients on hand and I'm so glad I did. I made no substitutions and I don't really think it needs any. Served it with angel hair pasta and crusty bread. It was delicious. Read More
(133)

Most helpful critical review

Rating: 3 stars
01/06/2010
This makes way too much sauce and the intense picatta flavor gets lost in the process. I have never had restaurant chicken picatta served over pasta so maybe my frame of reference is off. That having been said it was still pretty good with the following tweaks: I used three big garlic cloves and I did need to sprinkle about a tablespoon of the dredging mix to get the sauce to thicken. If I were to make it again I would use half an onion and grate it as one reviewer suggested. I would also cut the liquid ingredients by at least half. Or I'm thinking I'll try the other Chicken Picatta recipe on this site minus the giant bed of pasta. Read More
(25)
427 Ratings
  • 5 star values: 301
  • 4 star values: 103
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
02/18/2009
Wow- this is really good. I picked this recipe only because I had the ingredients on hand and I'm so glad I did. I made no substitutions and I don't really think it needs any. Served it with angel hair pasta and crusty bread. It was delicious. Read More
(133)
Rating: 5 stars
02/18/2009
Wow- this is really good. I picked this recipe only because I had the ingredients on hand and I'm so glad I did. I made no substitutions and I don't really think it needs any. Served it with angel hair pasta and crusty bread. It was delicious. Read More
(133)
Rating: 5 stars
02/23/2009
This recipe was terrific - made it a couple of hours ahead of time and only had to reheat while I cooked the angel hair. Even my pickiest eaters loved it. Added italian seasoning mix of sea salt rosemary garlic sage pepper oregano and fresh basil to flour mix increased wine to one cup halved the artichoke hearts. Will add more fresh garlic next time but otherwise it was fantastic! Read More
(104)
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Rating: 4 stars
04/27/2009
We enjoyed this dish as specified in the recipe. It does need a little more flavor to it. I added the zest of the lemon but it still needed a bit more. I would try this again but with only 1/2 c flour and more spices added to it and I would try it with a teaspoonful of bouillon powder. Maybe a couple tablespoonfuls of red pepper bruschetta or sundried tomatoes would do the trick for me. But this recipe is a good start to a good dish! Read More
(94)
Rating: 4 stars
02/10/2012
This turned out to be quite delicious but there are a number of things I didn t follow in the recipe to make it so. I didn t measure or follow the cooking times or technique exactly. I didn t add garlic powder or Italian seasoning. Garlic salt and pepper were enough. I didn t EVEN cook the chicken an additional 20 minutes after already browning it a couple of minutes per side. (Now that would have been some tough dry chicken!) And I certainly didn t include the brine from the capers or the reserved artichoke liquid (which I obviously didn t reserve in the first place). The broth a splash of white wine and a good squeeze of fresh lemon was all this needed. Once the sauce has been reduced just a few minutes lower the heat and swirl in a little butter for a smooth velvety sauce. Garnish with fresh minced parsley and thinly sliced lemon. I served this with pasta with garlic and oil and Swiss chard. My kind of meal - Hubs too! Following the recipe using the indicated caper brine artichoke liquid and cooking the chicken an additional 20 minutes I d call this a generous 3 star recipe. However given that this is such 5-star quality ignoring those instructions I ll call it at 4-stars rather than risk scaring others away from this excellent dish. Read More
(91)
Rating: 5 stars
04/05/2010
I made this last night for my hubby & me & it turned out fantastic! I did tweak it a little; used two breasts but kept the other ingredients the same as called for in the recipe as I served it over angel hair pasta & wanted lots of sauce. The changes I made were adding 3 cloves of garlic (we love it!) used artichoke bottoms instead of hearts (not fiberous) substituted sun dried tomatoes for the capers & added 1/4 C each of chopped fresh parsley & cream at the end. After plating I grated fresh parmesan reggiano on top. We both loved it! Read More
(65)
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Rating: 5 stars
01/18/2014
I'm the original poster of this recipe (I haven't been able to log in using the original profile) but wanted to add a couple thing I've done to make this even better. I cut the chicken thinly rather than pounding then salt and pepper it on both sides and lay flat on a plate. Sprinkle on crushed garlic and zest and juice of one lemon. I let it sit for 10-15 minutes then flour (I haven't been adding the Italian seasoning) and then continue as written.The marinade adds a whole additional depth of flavor. I've also found that different brands of artichoke hearts and capers taste differently in this dish so you may have to experiment with amounts. I add flour slurry at the end to thicken. Thanks for your reviews and for sharing your tweaks! Read More
(38)
Rating: 5 stars
02/23/2009
This was FANTASTIC!! I don't bother pounding my chicken they are fine as they are. I don't chop my artichokes either they are fine quarted. I used a Chablis and a whole cup. I can't wait to make this again and again. Read More
(36)
Rating: 3 stars
01/05/2010
This makes way too much sauce and the intense picatta flavor gets lost in the process. I have never had restaurant chicken picatta served over pasta so maybe my frame of reference is off. That having been said it was still pretty good with the following tweaks: I used three big garlic cloves and I did need to sprinkle about a tablespoon of the dredging mix to get the sauce to thicken. If I were to make it again I would use half an onion and grate it as one reviewer suggested. I would also cut the liquid ingredients by at least half. Or I'm thinking I'll try the other Chicken Picatta recipe on this site minus the giant bed of pasta. Read More
(25)
Rating: 5 stars
02/19/2009
Very good. The sauce was great. The only change I made was to add a chicken bouillion cube for a bit more flavor/salt. Thanks. Love artichokes!!! Read More
(21)