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Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (681 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! "

83 Reviews for Chicken Piccata with Pasta & Mushrooms

07/08/2010

This was actually restaurant-quality good! I was impressed. I like lemon and garlic, so I added a bit more of each ingredient and it came out perfect. My only complaint was not enough sauce.

Comments
07/05/2010

OMG this was delicious!! It was quite simple to make as well as cheap, but it tasted like food from a really good restaurant. My boyfriend absolutely loved this. He actually ate slowly for once. He said he didn't want it to end.

Comments
06/23/2010
Anonymous

Awesome! I tried it once for my boyfriend, who is a chef and he was so impressed (and he is hard to impress!) that he has asked for it over and over again. Thank you!

Comments
05/27/2010

My family loved this! However, I did make a few alterations to the recipe First of alI, I had almost 2lbs of chicken so I doubled the recipe. I then butterflied, pounded out, and cut the breasts into fourths. I left out white wine because I didn't have any, added cornstarch to thicken the sauce, and put in some asparagus for more veggies. At first I thought that the sauce may be too sour from all the lemon juice, but when finished it has a well-balanced flavor. This recipe turned out to be delicious and I will definitely be making it again sometime!

Comments (1)

45 comments

Anonymous wrote 3 years 12 weeks ago

how much cornstarch did you

how much cornstarch did you add to make up for the wine?

05/27/2010

My family loved this recipe. However, I did make a few alterations to it. I had almost 2lbs of chicken so I doubled the recipe. First off, I butterflied, pounded, and cut the breasts in fourths. I left out the white wine because I didn't have any at home, added some cornstarch to thicken the sauce, and put in asparagus just to have more veggies. At first I was worried about the sauce being too sour from the lemon juice, but it turned out to be well-balanced in flavor when finished. This recipe is delicious and I will definitely be making it again sometime!

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