Chicken Piccata with Seasoned White Rice

Chicken Piccata with Seasoned White Rice

A lighter lemon-y flavored chicken dish with a bit of white wine and garlic. The capers scattered throughout give it a tartness that is kinda of vinegar-y. Serve over rice and you can eat it as a ‘one dish’ meal anytime. Enjoy!


1 package of White Wine Garlic Sauce (any kind will do, but I used one called “Laurie’s Kitchen” for this recipe- usually found in the dressing or pre-packaged seasoning isle, it’s a powder and comes in an envelope…)

1 cup water

1 Tbsp. butter

3-4 boneless chicken breasts, (cut in half.) Can use chicken tenderloins to save time.

1 Tbsp. olive oil

1 Tbsp. lemon juice

1 Tbsp. capers (come in a small jar and are usually found in the pickle isle)

1 small jar (15 oz.) of artichoke hearts, drained

Wild rice, or seasoned white rice


Place chicken in between plastic wrap and pound thin. Heat your oil in large skillet over medium heat and add your chicken. Brown on each side about 2 minutes. Add water, butter and lemon juice. Stir in your White Wine Sauce Packet, capers and artichoke hearts. Reduce the heat and simmer 5-7 minutes. Serve over rice. Serves 4.

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