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Chicken Piccata with Vegetables

Source: Cooking at a Glance - Chicken
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Rating: 4.5   Reviews: 4 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 4 servings
A side dish of rich fettuccine Alfredo, or just buttered pasta, would be delightful with this lemony main course. Garnish with lemon and parsley.
For the Chicken:
4 boneless, skinless chicken breast halves (1 pound total)
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons margarine or butter
1/4 cup chicken broth
1/4 cup dry white wine, dry white vermouth, or chicken broth
1 tablespoon finely shredded lemon peel
2 tablespoons lemon juice
2 tablespoons snipped fresh parsley
For the Vegetables:
2 medium carrots, shredded
2 medium zucchini, shredded
1 clove garlic, minced
Other necessary recipes:
Chicken Broth
Chicken Piccata with Vegetables Recipe at
Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to a 1/4-inch thickness. Remove plastic wrap.

In a shallow dish stir together the flour, salt, and pepper. Coat each breast with flour mixture; shake off excess.

In a 12-inch skillet melt half of the margarine or butter. Add chicken and cook over medium-high heat for 4-6 minutes, or till tender and no pink remains, turning once. Remove chicken from skillet; keep warm. In the same skillet combine the chicken broth, wine, lemon peel, and lemon juice. Bring to boiling; boil till sauce is reduced to about 1/3 cup. Remove from heat and stir in parsley.

In a 10-inch skillet melt the remaining margarine or butter. Add the carrots, zucchini, and garlic and cook for 2-3 minutes, or till carrots are crisp-tender. Transfer vegetables to a serving platter, top with chicken and sauce.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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 Quick Main Dish: Chicken
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 410
Fat. Total: 12g
Fiber: 3g
Carbohydrates, Total: 14g
Sodium: 256mg
% Cal. from Fat: 26%
Cholesterol: 160mg
Protein: 57g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Sylvia, CA Reviewed: 08/08/2006
This recipe is easy to follow. The Vermouth and lemon give it an excellent taste.
127 people gave this Cheers. Click here to Cheer this review. Report Violation
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