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Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (605 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

05/10/2013
Anonymous
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
Comments
04/30/2013
Anonymous
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.

Comments
01/04/2013
Yummy!

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
Comments
12/08/2012
Anonymous
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
Comments
10/30/2012
Anonymous

Wonderful! I even forgot to dredge the chicken in flour and it was still delicious! I will definitely make this again.

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