Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (683 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! "

83 Reviews for Chicken Piccata with Pasta & Mushrooms


The sauce didn't thicken. Total waste of ingredients, except the chicken, because it wasn't in the pan getting mixed with the awful flavor.

Looks pretty
not cheap

i dont understand how this is cheap when i had to buy almost everything on the ingredient list. for me this was a total of 54.00 including the wine.

alot of good indgredients
Watery, Salty Sauce with No Flavor

This just tastes like salty chicken broth. The sauce didn't get thick. I skipped the capers because I didn't have anything, but followed everything else exactly.


I've made this twice and my husband and toddler love it. The only thing I'll do different next time is add the flour to the stock while cooking rather than seperately in a bowl. I've had to drain it each time because it's not quite thick enough for my liking and takes forever to reduce. I give it 4.5 stars!

healthy, nice earthy flavor
Can be fixed

I normally like the Eating Well recipes but was disappointed with this one. I'm not a fan of whole wheat pasta but decided to use it for this recipe. The flavor of the pasta overwhelmed everything else in the dish. I couldn't even taste the lemon or capers. It would be much better with traditional pasta - not as healthy, but tastes good!

Quick & easy - uses common ingredients

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