Chicken Piccata

A light lemon sauce enrobes chicken breasts in this simple meal for two—and the flavour-infused rice and veggies, which will soak up all the delicious sauce, cook alongside at the same time!

Products you'll need:

CAMPBELL'S® Condensed Chicken Broth

CAMPBELL'S® Condensed Chicken Broth

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  • 1 can CAMPBELL'S® Condensed Chicken Broth(undiluted)
  • 3/4 cup (185 mL) instant white rice
  • 2 cups (500 mL) frozen broccoli cuts
  • 2 boneless, skinless chicken breast
  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) all-purpose flour
  • 2 garlic
  • 4 tsp (20 mL) lemon juice
  • 1 tbsp (15 mL) fresh parsley


  1. Bring ¾ cup of the broth to boil in small saucepan; add rice and broccoli. Bring back to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat; let stand 5 minutes. Fluff with fork.
  2. Meanwhile, melt butter in skillet over medium-high heat; coat chicken in flour, shaking off excess. Discard any remaining flour. Cook chicken 2 - 3 minutes per side or until golden.
  3. Add remaining broth, garlic, and lemon juice to pan. Simmer, uncovered, 3 - 5 minutes or until chicken is cooked through and sauce is thickened slightly. Sprinkle with parsley.

Recipe tips

  • Replace frozen broccoli with the frozen vegetable of your choice.
  • Garnish with extra fresh lemon wedges and capers if desired.

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