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Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (582 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

08/10/2011
AMAZING!

I'm not the best cook, but this recipe turned out amazing! It was easy and absolutely delicious! Who knew eating well could taste so darn good! :)

Easy to make!
Comments
04/19/2011
Wonderful!

This was an easy recipe that yielded a lot of flavor! I used whole wheat flour instead of all-purpose and was worried that might mess it up, but it came out fine.

Easy
Comments
03/02/2011
Good Recipe

This will definately go into my healthy recipe file. As a diabetic, anything white is like eating sugar so I used organic whole wheat flour instead of white and spelt pasta.

Easy to make,
Comments
02/14/2011
Tweaked it a bit, but still great.

I took out the capers and parsley. I used non-fat cooking spray instead of oil. The lemon was a bit strong, so I added a tsp. of brown sugar and a tbls. of low-sodium soy sauce. My husband and I loved it!

Comments (1)

45 comments

 
kjonescu wrote 3 years 28 weeks ago

Oh, and a 1/4 tsp of sweet hungarian paprika.

12/31/2010
Awesome!!

I made this last night for dinner. I am a beginner when it comes to cooking, but this was easy and so delicious. I left out the capers and added sauteed broccoli with the mushrooms. My boyfriend said it was the best meal I have ever cooked to date!

Also, I didn't used lemon pepper instead of salt and I thought that was a lot better than adding any salt to it.

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