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Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (569 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! "

80 Reviews for Chicken Piccata with Pasta & Mushrooms

02/12/2010
Anonymous

This is my favorite dinner. This is a great starting recipe as well. I have made it enough now that I add more lemon and capers based on my tastes. I also just grill my chicken with no flour. But this is a great revision of a potentially very unhealthy dish.

Comments
02/10/2010

OUTSTANDING! I would put this sauce on anything, I made it with green beans and I as well as my whole family are in LOVE! Cannot wait to make this again!

Comments
01/31/2010
Anonymous

Excellent recipe! I added a bit of oregano and red bell pepper (for more nutrition), and it turned out great! This recipe is a keeper.

Comments
01/27/2010
Anonymous

I had to do some tweaking to this recipe so my family would eat it. I added 1 cup of frozen peas and 1/4 cup grated Parmesian cheese. After tasting the sauce I had to add more broth and wine to dilute the lemon flavor which was way too strong. I also cut the capers down to 1 tbsp. and diced them first. I will make this gain but only with the modifications.

Comments
01/22/2010
Anonymous

I made this for my family and we did not like it at all.

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