Comida Kraft
Recipe Box

Walnut Chicken Piccata

Walnut Chicken Piccata is rated 3.5555555555555554 out of 5 by 18.
Prep Time
10
min.
Total Time
31
min.
Servings

4 servings

Browned chicken breasts are simmered with broth, wine and lemon juice. Walnuts are added to the sauce and this easy, elegant dish is served over rice.

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What You Need

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Make It

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  • Coat chicken with flour, shaking off excess.
  • Brown chicken in hot oil in large skillet on medium-high heat for 3 min. on each side. Add chicken broth, wine and lemon juice; mix well. Bring to boil. Reduce heat to medium-low; simmer 12 to 15 min. or until chicken is cooked through.
  • Stir in walnuts. Serve over rice.
Please use alcohol responsibly.

Special Extra

Garnish with chopped fresh parsley.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 500
Total fat 19g
Saturated fat 2.5g
Cholesterol 65mg
Sodium 170mg
Carbohydrate 46g
Dietary fiber 2g
Sugars 3g
Protein 30g
% Daily Value
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This is one of my hubby's favorite dishes (and mine as well), so I was excited to make it. This is one of my hubby's favorite dishes (and mine as well), so I was excited to make it. I did add 1 tablespoon capers (we love them, but not everyone does), I didn't use as much oil or flour and I increased the cooking time in the wine and lemon step of the recipe. We live in "pecan country", so I used those instead of the walnuts, but I'm going to use walnuts another time. FANTASTIC recipe for any time of the year and quick to fix. I didn't have to make extra trip to store to buy "special" ingredients. Have made this twice, and added fresh garlic (minced), the second time. It's heart-healthy and perks up the flavor. This is definitely a repeat recipe in our home and fun to make.
Date published: 2004-04-07
Rated 5 out of 5 by from I love this recipe, I make it at least once a month. I love this recipe, I make it at least once a month. I do, however, make some slight changes; I pound my chicken to thinner pieces. I season the flour with salt, pepper, garlic powder and paprika. I use 1/4 cup margarine instead of oil to cook the chicken, this makes the sauce a little less sour. I use 1 cup chicken broth, 1/3 cup dry white wine and about 2 tablespoons of lemon juice. I also add 2 tablespoons of rinsed capers to this as well as the walnut pieces.
Date published: 2009-07-30
Rated 4 out of 5 by from This is definitely my go to recipe. This is definitely my go to recipe. I love making this with a side of mashed potatoes instead of rice, and I omit the walnuts because my family does not enjoy those. This recipe does require a bit of altering, for instance I only add a little bit of lemon juice as the first time I made this it did turn out too lemony! It does have an interesting flavor which some may not like, but my family enjoys it and it is very easy to make!
Date published: 2010-06-21
Rated 2 out of 5 by from Thought this was really bland and a little too lemony. Thought this was really bland and a little too lemony. The combination of the lemon and wine was almost bitter at times. If I were to make this again I'd cut down on the lemon and maybe add some garlic.
Date published: 2008-03-02
Rated 1 out of 5 by from Chicken piccata always has capers in it. Chicken piccata always has capers in it. We don't have any children, so maybe this is a children's recipe, exchanging the walnuts for the capers, but it doesn't sound good without the capers.
Date published: 2002-10-03
Rated 2 out of 5 by from I always make chicken piccata with white wine sauce and it is excellent and I also use capers as... I always make chicken piccata with white wine sauce and it is excellent and I also use capers as capers are like a staple ingredient in this recipe.
Date published: 2002-10-04
Rated 3 out of 5 by from Sauce and chicken had way too much lemon flavor. Sauce and chicken had way too much lemon flavor. If I were to make this again, I would cut the amount of lemon juice in half.
Date published: 2007-03-12
Rated 4 out of 5 by from I replaced the 1/2c of wine and use instead 1c of the chicken broth and added caper. I replaced the 1/2c of wine and use instead 1c of the chicken broth and added caper. My family enjoyed it very much
Date published: 2006-08-19
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