Chicken Piccata III

Good Piccata Recipe! I added white wine to the recipe and let it cook down a little longer. I only added half the artichoke hearts so they didn't overpower the dish! I didn't measure the lemon but I know I used more than called for because I like a lot of lemon. Will make again.

This was okay. One cup of flour is too much. A half cup or less would be plenty. Next time, I might just lightly dust the chicken with flour instead of dredging in flour because mine soaked up all the sauce. The artichokes are a nice twist, but don’t add that much tang to the recipe like capers, so I added some of those in. The garlic powder didn’t do it for me. I would suggest using a grated clove of fresh garlic, two if you like garlic. A 1/4 cup of lemon juice was just right, I got that much from half of a large lemon. I used a mix of white wine and chicken broth for the liquid, 1/2 cup of wine, and 1/4 cup of chicken broth. I used chicken breast tenders that I had in the freezer. I gently flattened them a little with the edge of a sauce. I garnished with fresh parsley and a few thin lemon slices.

Delicious! We don’t like capers so left them out. Pounded the chicken breasts to thin scallopini style. Added some heavy cream to the sauce just before serving to thicken it a bit. This is a keeper! Bravo!

Good stuff, easy to make, I used already mixed garlic, I used 1/4 cup of white wine and 1/2 cup of Chicken Stock.. my twist I added 1 lb of Lightly fried shrimp that I friend in a different skillet in light Louisiana batter, I threw those in the mix after the artichoke hearts and let it rest for a bit. It was pretty amazing. I’m a picatta fanatic I also used Superfood pasta. I like that this dish doesn’t have butter. I would like to use something besides vegetable oil which is horrible for the heart. Anyway loved the recipe.

I made this recipe with a few changes to utilize the ingredients I already had in my kitchen: Olive oil, instead of vegetable; Dipped the chicken in an egg wash before flouring; Minced garlic, instead of garlic powder; Used a whole container of mushrooms; added 1 cup chopped sweet onion; 5 chopped sun-dried tomatoes; and 4 tablespoons of capers. Additionally, I saved some of the leftover flour mixture for after I cooked down the onions and mushrooms in order to thicken the sauce (I made a rue with the flour and butter). This was one of the best meals I have ever made, and there were no leftovers. But next time, I will just brown the chicken instead of flouring and pan frying to save on calories. :)