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Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (567 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

01/04/2012
Anonymous
Fantastic!

I read a lot of reviews complaining about the effort/prep involved and I just didn't find that. I even deboned my own breasts - it was delish and my wife loved it :)

Comments
12/01/2011
Anonymous
Yummy, healthy, and Easy

This is definitely a dish I would make again. I did increase the sauce by half which I would recommend doing but other than that the recipe is great. Very tasty and extremely easy to make.

Comments
11/06/2011
This did not turn out well...

I am new to cooking, but I've been able to do many of the recipes featured on eatingwell and manage to turn out a half decent meal. This required a lot of ingredients, a lot of time, and it turned out terrible. Of the 30-some meals I've tried on this site, this was by far the worst. Perhaps it was just me, but I would just say not to make it unless you're an experienced cooker.

Comments
09/23/2011
amazing - can't believe it is the healthy alternative

I have cooked this twice both time omitting the capers (couldn't locate any at the store) and it was still great. I just love the lemony taste. This is a definitely a keeper. After you make it once, and if you have everything already prepped - it doesn't take a terribly long time

tastes just like a gourmet restaurant dish
Comments
09/15/2011
I can't decide if it's worth the hassle...

I've made this twice now and am still mixed on whether or not we love it or it's just "pretty good."
It takes longer to prep everything than the recipe says, over an hour at least. It does need a little more sauce than stated, but definitely not double the sauce.
The caper taste is pretty strong, so if you're not sure about those, I'd recommend adding a little bit at a time and doing a taste test. I made once with capers and once without. If I made this again with the capers, I'd only use half of what is stated in the recipe.
It does have a nice flavor combination and we did enjoy it. But, I just can't decide if it's worth all of the work.

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