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My review
Chicken Piccata III
Sharon
"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 calsOriginal recipe yields 4 servings
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Directions
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- In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
- 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
Per Serving: 444 calories; 17.9 g fat; 37.6 g carbohydrates; 33.3 g protein; 69 mg cholesterol; 786 mg sodium. Full nutrition
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Reviews
Read all reviews 74105 Ratings
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Most helpful positive review
1/16/2006
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 whit...
Most helpful critical review
3/21/2005
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 ...
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1/16/2006
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 whit...
4/29/2002
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 ...
9/18/2000
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!
3/20/2005
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, ch...
3/21/2005
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 ...
4/22/2002
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...
2/1/2002
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...