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Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (636 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

01/15/2012
Anonymous

My family doesn't like mushrooms, so I looked at the photo and substituted peeled sliced organic zucchini. It was delicious. I use chicken breasts sliced lengthwise and pounded thin. We love this one.

Comments
01/14/2012
Pleasantly surprised

I didn't have the white wine or capers, but it turned out really good. I substituted the capers for green peas and it worked out fine. I will definitely make this again

Easy to make
Comments
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.

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