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Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (686 votes)

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.



READER'S COMMENT:
"Sounds yummy! I know what we're having for dinner tonight! "

83 Reviews for Chicken Piccata with Pasta & Mushrooms

05/25/2010

I enjoyed this recipe very much. I'm not usually a big fan of capers, but they do make a nice mustard-y flavor...in fact, it might be a bit boring without them. As with all my recipes, I OD-ed on the garlic (yum!) and forgot to remove the mushrooms before adding the wine & garlic, but no harm there. I may have reduced my sauce too far because based on my impression of the recipe there should have been more once the 1/2 cup was removed. That, and I think using a whole pound of chicken overwhelmed the quantity of noodle and sauce. I think you'd be safe making this with 1/2 - 3/4 lbs chicken. Will make again.

Comments
04/28/2010
Anonymous

Great recipe! We did not use the wine recommended, used broth instead and it turned out well. I am sure that we will make this again. Feels like we are making a more healthy choice compared to original version

Comments
03/29/2010
Anonymous

This was an amazing recipe! I made it twice, once with chicken and once with tilapia, both were wonderful!

Comments
03/22/2010
Anonymous

An excellent tasty meal. Thanks

Comments
03/22/2010
Anonymous

Need to double or triple the sauce for 1lb of pasta. Used panko instead of flour on the cutlets. this would be great with shrimp thrown in the sauce instead of using chicken cutlets. Very lemmony and yummy!

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