Total Time
Prep 20 mins
Cook 20 mins

This is a basic Chicken Piccata recipe that I revised more to my taste-it's been a big hit!

Ingredients Nutrition


  1. Between 2 pieces of plastic wrap, flatten chicken breasts to 1/4 inch thickness.
  2. Mix together salt,pepper and flour.
  3. Dredge chicken in flour mixture,shake off excess flour and set aside.
  4. Heat oil in large skillet-saute chicken til lightly browned,set aside and keep warm.
  5. In drippings, add shallots,cook til wilted.
  6. Add broth or wine,tomato,artichokes,capers and lemon slices,zest and juice. Cook on medium high heat for 5 minutes.
  7. Return chicken to pan and cook sauce til thickened. Add butter and allow to gently melt into sauce.
  8. Meanwhile, cook linguine til al dente.
  9. At last minute, add parsley and serve over.
  10. linguine,top with parmesan cheese.
Most Helpful

I think that this recipe tasted restaurant quality minus the amount of artichoke hearts capers. I used canned hearts and the flavor overpowered the other ingrediants. Next time I will cut the amount of artichoke hearts by at least half and the capers by a third. The lemon taste was delicious and not overpowering. I used the pre-flash frozen chicken breasts and (this may be my error) they shredded when I pounded them instead of flattening nicely. I will use fresh breasts or chicken cutlets next time to see if this makes a difference. The sauce is delicious and I will double or triple it in the future. Even with my messed up pounded chicken it presented beautifuly. Thanks for the recipe!

Martha Cooks! October 01, 2008