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Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (605 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! "

82 Reviews for Chicken Piccata with Pasta & Mushrooms

08/15/2012
Anonymous
beautiful

made this for dinner tonight and it was delicious!! will definitly make it again

Comments
07/19/2012
Anonymous
Long time to cook

I made this dish for my husband last night, and we hated it. The capers are not for us, and it took much longer than 40 minutes to make this dish. I will not make this again.

none
Comments
06/29/2012
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
Comments
05/18/2012
Anonymous

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!

Comments
03/09/2012
Anonymous
Good but...

I used too much lemon. Good otherwise.

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