About this recipe: Chicken breasts are pan fried and then combined with tinned artichoke hearts, fresh mushrooms and lemon juice. Serve over pasta or rice for a delicious dinner.
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 - 16 Jan 2006 (Review from Allrecipes US | Canada)
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. - 29 Apr 2002 (Review from Allrecipes US | Canada)
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! - 18 Sep 2000 (Review from Allrecipes US | Canada)