Preparation can be done a day ahead of time to save time in the kitchen and be with your company!

Advertisement

Ingredients

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

Directions

  • In a large skillet, heat oil. Saute red bell peppers and onions until they begin to soften. Remove from skillet with a slotted spoon and set aside. Add cubed chicken to skillet and brown lightly. Add garlic and ground red pepper. Reduce heat slightly and saute, covered, for 1 to 2 minutes, until garlic is golden brown.

    Advertisement
  • Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet (deglazing). Add butter/margarine, stirring and blending well into the sauce. Return bell pepper and onion to skillet, stir all together and add parsley. Season with salt and pepper to taste and serve.

Nutrition Facts

420 calories; 18.6 g total fat; 114 mg cholesterol; 163 mg sodium. 22.1 g carbohydrates; 42.2 g protein; Full Nutrition

Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/04/2011
It sometimes seems that some of the most satisfying recipes/dishes arise when I'm leaving town and wanting to make use of what I've got in the fridge so it doesn't go to waste - and when a last minute trip to the grocery store seems wasteful. So with some remnants of red orange yellow and green peppers a couple of chicken breasts in the freezer and a partial package of orecchiette (little ears) pasta in the pantry I threw together one heck of a fine meal with this recipe. It comes together quickly and easily with a minimum of steps. It uses just a few simple fresh and delicious ingredients with classic piccata style (lemon butter sauce and fresh parsley) flavors. But five stars? You bet. Just because it s easy and just because it s humble doesn t mean it isn t worthy! Other than not measuring precisely and other than adding a little glug of white wine I followed the recipe pretty closely. Oh...and as always in consideration of Hubs sensitive innards I left out the cayenne. (But if I was to add a little kick I would have preferred crushed red pepper flakes) As I mentioned earlier I tossed this with orecchiette pasta and to complete the meal I served it with a Caesar salad. Read More
(113)

Most helpful critical review

Rating: 3 stars
12/17/2008
It was pretty tasty but not really worth the cost of all the produce and all the effort. If I had it at somebody else's house I'd definitely enjoy and compliment it but knowing the cost and effort that goes into it I now know it's really not worth it. A few things to make sure of if you do decide to make it: It calls for way too much onion. The colorful peppers were nearly hidden by all the onion and it made it look like there was very little chicken. Use half as much onion. Also be sure not to overcook the peppers and onions - I didn't have this problem but I could easily see it happening. Finally add capers! Chicken Piccata just ain't Chicken Piccata without capers. (I've always considered them part of the definition of Chicken Piccata.) They add a lot of flavor and complexity to this recipe. I served it over bow-tie pasta. I was glad I did as it would have otherwise been kind of plain. Reducing the onions by half would make it look a lot less plain because the colors of the peppers would show better. All in all a tasty meal - but one I probably won't have again. Read More
(35)
94 Ratings
  • 5 star values: 39
  • 4 star values: 36
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
03/04/2011
It sometimes seems that some of the most satisfying recipes/dishes arise when I'm leaving town and wanting to make use of what I've got in the fridge so it doesn't go to waste - and when a last minute trip to the grocery store seems wasteful. So with some remnants of red orange yellow and green peppers a couple of chicken breasts in the freezer and a partial package of orecchiette (little ears) pasta in the pantry I threw together one heck of a fine meal with this recipe. It comes together quickly and easily with a minimum of steps. It uses just a few simple fresh and delicious ingredients with classic piccata style (lemon butter sauce and fresh parsley) flavors. But five stars? You bet. Just because it s easy and just because it s humble doesn t mean it isn t worthy! Other than not measuring precisely and other than adding a little glug of white wine I followed the recipe pretty closely. Oh...and as always in consideration of Hubs sensitive innards I left out the cayenne. (But if I was to add a little kick I would have preferred crushed red pepper flakes) As I mentioned earlier I tossed this with orecchiette pasta and to complete the meal I served it with a Caesar salad. Read More
(113)
Rating: 5 stars
03/04/2011
It sometimes seems that some of the most satisfying recipes/dishes arise when I'm leaving town and wanting to make use of what I've got in the fridge so it doesn't go to waste - and when a last minute trip to the grocery store seems wasteful. So with some remnants of red orange yellow and green peppers a couple of chicken breasts in the freezer and a partial package of orecchiette (little ears) pasta in the pantry I threw together one heck of a fine meal with this recipe. It comes together quickly and easily with a minimum of steps. It uses just a few simple fresh and delicious ingredients with classic piccata style (lemon butter sauce and fresh parsley) flavors. But five stars? You bet. Just because it s easy and just because it s humble doesn t mean it isn t worthy! Other than not measuring precisely and other than adding a little glug of white wine I followed the recipe pretty closely. Oh...and as always in consideration of Hubs sensitive innards I left out the cayenne. (But if I was to add a little kick I would have preferred crushed red pepper flakes) As I mentioned earlier I tossed this with orecchiette pasta and to complete the meal I served it with a Caesar salad. Read More
(113)
Rating: 4 stars
06/23/2003
This was a very good dish but I admit I didn't "cube" the chicken breasts (I see now that doing so would allow more flavor to be absorbed). I did add juice of one half lime to the lemon juice however and used one red / one green bell pepper for even more color! Read More
(54)
Advertisement
Rating: 3 stars
12/17/2008
It was pretty tasty but not really worth the cost of all the produce and all the effort. If I had it at somebody else's house I'd definitely enjoy and compliment it but knowing the cost and effort that goes into it I now know it's really not worth it. A few things to make sure of if you do decide to make it: It calls for way too much onion. The colorful peppers were nearly hidden by all the onion and it made it look like there was very little chicken. Use half as much onion. Also be sure not to overcook the peppers and onions - I didn't have this problem but I could easily see it happening. Finally add capers! Chicken Piccata just ain't Chicken Piccata without capers. (I've always considered them part of the definition of Chicken Piccata.) They add a lot of flavor and complexity to this recipe. I served it over bow-tie pasta. I was glad I did as it would have otherwise been kind of plain. Reducing the onions by half would make it look a lot less plain because the colors of the peppers would show better. All in all a tasty meal - but one I probably won't have again. Read More
(35)
Rating: 4 stars
10/18/2011
Good easy recipe. I have to laugh at Marshall Gatten who doesn't think it's worth "all the produce and effort"! He must usually eat TV dinners - that's the only thing easier I can think of lol. Read More
(34)
Rating: 5 stars
03/02/2007
Excellent! This combines some of my favorite flavors. I used olive oil and an extra clove of garlic. Make sure that you follow the recipe precisely to deglaze...it creates a wonderful sauce. I agree that it might be a little better with the onions diced rather than in wedges but that is a minor detail. Read More
(21)
Advertisement
Rating: 5 stars
10/10/2011
This was fast and yummy. I chopped the onions instead of wedges. Cooked garlic with red peppers. Added herbs de Provence to sauce. Cooked farfalle pasta separately then stirred it into the chicken mix in the skillet at the last minute. Yum! Topped with a little pares am cheese. Read More
(20)
Rating: 4 stars
04/03/2007
I liked this. I will use it some this summer as it is quick and not to heavy. The chicken picked up the flavors nicely. I added some italian seasoning to with the red pepper and i really like the complexity it added. I also marinated the chicken in lemon juice white wine butter salt and pepper overnight. I think marinating is a good idea for this because it might be bland without it. I served it over white rice for a nice simple and quick meal! Read More
(14)
Rating: 4 stars
06/23/2003
This was a quick and easy meal to prepare. Very tastful wonderful presentation of colors. Went very well with egg noodles will be fixing this one again. Read More
(11)
Rating: 5 stars
02/27/2009
The wife and I both enjoyed this. I added some jalapeno pepper to incorporate it into the jalapeno rice pilaf we had made (also from here). I also added a tomato to it about a minute before it was done to add a bit more variety in the flavor. Came out great! Read More
(11)