Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (589 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.

"Sounds yummy! I know what we're having for dinner tonight! "

80 Reviews for Chicken Piccata with Pasta & Mushrooms

Delicious Dish

We had this for dinner tonight. It was delicious! We will be having this again and again. It does create a lot of dirty dishes but the clean up is worth all the wonderful flavors in the dish.

tasty, filling, low calorie, very satisfying

This was quite tasty. Took me a long time to cook...not sure why. Maybe because it took the sauce a long time to thicken, so I actually had to add more flour than the recipe called for. It was really lemony, but my family liked it. Next time, I would reduce the amount of capers. But other than that, I loved it!

Good but...

I used too much lemon. Good otherwise.

Hubby's Favorite!!

This is a very tasty dish full of flavor! Also good as left overs! If you aren't a parsley fan, this recipe is not for you..

Great Recipe!

Although this took a little time to make, I thought the dish was absolutely fabulous! And actually, as the dish sat on the stove, the sauce thickened up making it even better. The flavor of the chicken stock and the lemon juice was delicious. I was very happy with this recipe! Thank you for sharing!

Comments (1)


Anonymous wrote 1 year 32 weeks ago

Well I'd have to say I'm not

Well I'd have to say I'm not digging this recipe! It's the flour that isn't workn in it for me.... I'm gonna see if I can tweak it to suit my taste.... Good base ingredients, I just had a more cream taste in my mind accented with the lemon flavor! Didn't want gravy!

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