Sounds yummy! I know what we're having for dinner tonight!
Chicken Piccata with Pasta & Mushrooms
From EatingWell: 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.
80 Reviews for Chicken Piccata with Pasta & Mushrooms
There's a reason there are so many positive reviews for this recipe - it's completely delicious and super easy to make, even for a novice chef like me. Like most posters, I also had a heavy hand with the garlic (thumbs up) and used white pasta instead of whole wheat (although I'm sure it's delicious both ways). I made it with portobellos - I definitely recommend doing this. The sauce is incredibly flavorful and fresh tasting, and not heavy like most pastas. I followed the recommended recipe quantities to the letter, and my boyfriend and I loved it so much we finished the whole pot. I will definitely make this recipe again - I can't wait to try it with some peas and chopped prosciutto. Additionally, a commenter suggested making it with asparagus - also sounds yummy. A great tasty, easy and inexpensive recipe everyone would enjoy!!!
Yum!! My husband and I loved it. The mushrooms and the capers made the meal. I'm sort new to the whole cooking thing, and this recipe was easy for me to follow. It was delicious indeed.
Will def. make again!
Yummy! It would be nice to have a note on various types of mushrooms that could be used.
This could make a nice company dish too.