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.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.

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  • 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.

  • 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.

Nutrition Facts

444 calories; protein 33.3g; carbohydrates 37.6g; fat 17.9g; cholesterol 69.4mg; sodium 786mg. Full Nutrition
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Reviews (81)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/16/2006
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 Read More
(40)

Most helpful critical review

Rating: 3 stars
03/21/2005
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! Read More
(12)
112 Ratings
  • 5 star values: 58
  • 4 star values: 32
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
01/16/2006
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 Read More
(40)
Rating: 4 stars
12/03/2003
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. Read More
(29)
Rating: 5 stars
08/29/2002
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! Read More
(22)
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Rating: 4 stars
03/20/2005
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. Read More
(16)
Rating: 3 stars
03/21/2005
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! Read More
(12)
Rating: 4 stars
10/18/2005
Not bad. It was very lemon-y. Read More
(11)
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Rating: 5 stars
01/26/2004
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! Read More
(11)
Rating: 4 stars
01/26/2004
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. Read More
(11)
Rating: 4 stars
01/23/2003
We enjoyed this recipe. I doubled the mushrooms and left out the artichokes. I also added a tablespoon of butter. Good with rice. Read More
(9)
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