Hey BakinBaby - thanks for some Sunday night dinner inspiration. We gave it three stars as the flavour was okay, but we made so many changes that it couldn't have been the same as yours. We always get frustrated when people review things but say they changed just about everything about the recipe. 3 for us means we would eat it again, but it doesn't blow our socks off. Healthy too which we liked. Thanks again :)
Wow, i just finished eating this and it was amazing. I took the mushrooms out cuz i hate them, used marinated artichokes, and for the seasoning i substitued in garlic salt. I will definately be making this again. 5 stars.
I loved the addition of artichoke hearts to chicken piccata, a dish I have always liked. I made only two servings, and eyeballed the ingredients, and it turned out fine. Two changes I made was to put the chicken between a couple of sheets of plastic wrap and gently pound them to make them uniform in thickness. This helps everything cook at the same time and more evenly. I also used cornstarch instead of flour as a breading. This is a trick I learned while taking Chinese cooking lessons - it makes a nicer crust than flour does, I find.
We love Chicken Piccata and we loved this recipe!! I made 1/2 of the recipe using 3 large boneless, skinless chicken breasts, normally I use cutlets and think I would use the cutlets or butterfly the large chicken breast next time. I didn't use the artichoke hearts, as I was pushing it to use the mushrooms for 17 yo DS. I served it with garlic bread, green beans and angel hair pasta, which my son requested that it be made with my Fettuccine All'alfredo sauce, although I would have rather had it with just the sauce from the chicken. Thanks for sharing the recipe BakinBaby!!! Made for 123 Tag!!
Very good ! I did add capers to this but other than that followed recipe. Will make again .Thanks for posting. Made for Everdays a holiday.