Will def. make again!
Chicken Piccata with Pasta & Mushrooms
From EatingWell: January/February 2008
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.
82 Reviews for Chicken Piccata with Pasta & Mushrooms
Yummy! It would be nice to have a note on various types of mushrooms that could be used.
This could make a nice company dish too.
My Fiance and I don't really watch what we eat carefully, so we did not use the whole grain angel hair, we just used the regular angel hair pasta, and we thought this recipe was wonderfully light and simplistic with a lot of flavor. Admission, I did change it a bit. I added more garlic and a little less lemon since my fiance does not care for lemon. I kept some lemon juice on the side to add to my portions. I also added thin slices of zuchinni and summer squash, one whole one of each. This really added a lot of color and another dimension. I added these veggies with the mushrooms. I also added quite a bit more liquid to the dish. I more than doubled both the chicken broth and the wine, went mostly by sight. I didn't add the capers, don't like them, and I only added about 1/4 of flour even though I doubled the liquid and let it reduce on the stove for a longer period of time. These are slight changes to me because I know our tastes but it turned out wonderful and we had dinner that night and enough for left overs for the second night. I would suggest if you do make it for 2 people and want left overs to add extra liquid because it seems a bit stingy otherwise.