Chicken Piccata with Pasta & Mushrooms

Chicken Piccata with Pasta & Mushrooms

83 Reviews
From: EatingWell Magazine, January/February 2008

Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin olive oil and just a touch of butter for flavor. If you like, you can use a mild fish like tilapia or even shrimp instead of chicken breast.

Ingredients 4 servings

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  • 3 teaspoons extra-virgin olive oil, divided
  • ⅓ cup all-purpose flour, divided
  • 2 cups reduced-sodium chicken broth
  • ½ cup white wine
  • 2 tablespoons lemon juice
  • ¼ cup chopped fresh parsley
  • 2 tablespoons capers, rinsed
  • 2 teaspoons butter
  • 6 ounces whole-wheat angel hair pasta
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • 4 chicken cutlets, ( ¾-1 pound total), trimmed
  • 3 large cloves garlic, minced
  • 1 10-ounce package mushrooms, sliced


  • Active

  • Ready In

  1. Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
  2. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with ¼ teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
  3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining ¼ teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
  4. Stir in parsley, capers, butter and the reserved mushrooms. Measure out ½ cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Nutrition information

  • Serving size: 3 oz. chicken & 1 cup pasta, topped with 2 Tbsp. sauce
  • Per serving: 381 calories; 8 g fat(2 g sat); 6 g fiber; 45 g carbohydrates; 29 g protein; 81 mcg folate; 52 mg cholesterol; 4 g sugars; 0 g added sugars; 394 IU vitamin A; 11 mg vitamin C; 44 mg calcium; 4 mg iron; 665 mg sodium; 634 mg potassium
  • Nutrition Bonus: Iron (22% daily value), Folate (20% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, ½ vegetable, 3½ lean meat

Reviews 83

January 20, 2019
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By: PianoPlayer
I did take long to prepare, but was flavorful and good to the pallet! - Chase
January 05, 2018
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By: Ada
Very good! It took a while to prepare, but it was worth it. I used a gluten-free all purpose flour blend and gluten-free noodles, and it turned out great! The sauce thickened perfectly. The only thing I would change is adding more lemon flavor and perhaps a little bit of spiciness. I think next time I will add some lemon zest and crushed red pepper.
June 27, 2017
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By: Victoria Jones
Excellent remake of a CLASSIC recipe. The whole point of the flavorings is make a briny sauce, so if you don't like briny then don't make it. I simply tossed the cutlets in the all the flour eliminating combining some with the broth because when you deglaze the pan the flour from the chicken creates the sauce and it thickens a little more when you put the chicken back in to blend the flavors for 5-6 minutes at the end. Instead of pasta I use green beans, much healthier choice. I also added the zest of a lemon and used all the juice from the lemon which I heated in the microwave for 30 seconds to increase the juice yield. One of our family favs.
August 28, 2015
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By: EatingWell User
Ingredients Are Bad for You Unless the ingredients listed are all grown NON GMO and chicken is raised organic and free range, this recipe is very bad for you. It also suggested tilapia instead of chicken and it's been proven that fish is the absolute worse fish you can eat. Salt, too ... should be completely eliminated from all diets. Pros: Low in Calories Cons: Wheat, flour, chicken, broth all bad for your health.
October 20, 2014
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By: Heather Olsen
Easy and great as leftovers! This was such a tasty and easy dish to make! I had read it was a little bland, so I added a heaping 1/4 cup of freshly grated Parmesan cheese and crushed red pepper to the sauce. I also rinsed the capers before adding them to cut down on the briney taste. It came out great! Pros: simple recipe, freezes well
October 14, 2014
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By: Jim
author needs to look up the definition of Piccata. Author needs to look up the definition of Piccata. It means SPICY! Nothing in this recipe suggest that. It is not a bad dish; however, it is not being sold the right way. Pros: easy to make Cons: won't taste like you would expect
May 18, 2014
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By: EatingWell User
Wonderfully yummy! Hubby loved this and asked me to keep the recipe so I could make it again. He loves calamari and is anxious to try this sauce with it, but enjoyed the chicken tremendously! I'm not much of a chef but this made me look like one! Pros: Fairly forgiving -- Did not use exact amounts Cons: Would start pasta a bit later in the process, say after starting mushrooms
April 29, 2014
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By: Sandy
I was very disappointed in this recipe. The ingredients sounded wonderful but when put together just did not taste good. Someone else mentioned a briny taste and that about says it.
March 21, 2014
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By: EatingWell User
Awesome with chicken or fish/salmon I love this recipe, I've made it before glad I found it again making it tonight but using tilapia instead of chicken. The people who are giving this a poor rating must not know how to cook. When I finished it tast like something out of a restuarant.
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