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Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (596 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

09/21/2009
Anonymous

This was a fabulous recipe that my whole family loves including three under 4. I like that it didn't have the overwhelming butter flavor that this dish usually sports. Easy to make with most things you have around the house.

Jennifer, Monument, CO

Comments
09/21/2009
Anonymous

I have used this recipe twice, the second time I used a combo of both wheat and egg noodles. Our family preferred the thicker texture of the egg noodles. Also, I did not add the salt, and added two more small, fresh garlic cloves.

Cathy, Centralia, WA

Comments
09/21/2009
Anonymous

Absolutely delicious....& as usual, I do not change anything in a recipe the first time, however I used regular chicken breast halves instead of cutlets...& wasn't into pounding. Very light, piquant flavor. The dish was equally delicious the next day as well, covered/reheated in the oven @ 350 for about 20 minutes. Definitely a keeper for us!

Jacqueline, Buffalo, NY

Comments
09/21/2009
Anonymous

Amazing recipe! my fiance and i both thought it was one of the best meals we have ever had. i also grinded some up for my son, and he LOVED it too! i will definitely be making this again.

jacky, NJ

Comments
09/21/2009
Anonymous

Wow!!! This was such a great meal, it left my family thinking i picked it up at a local Itialian Resturant. It was easy to make i didn't use Capers or butter, kept it kinda healthy! Enjoy!!!!!!!!!!!!

Danielle Madrigal, Ontario, CA

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