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.

"Sounds yummy! I know what we're having for dinner tonight! "

83 Reviews for Chicken Piccata with Pasta & Mushrooms


I was very disappointed in this recipe. The ingredients sounded wonderful but when put together just did not taste
good. Someone else mentioned a briny taste and that about says it.

Awesome with chicken or fish/salmon

I love this recipe, I've made it before glad I found it again making it tonight but using tilapia instead of chicken. The people who are giving this a poor rating must not know how to cook. When I finished it tast like something out of a restuarant.

Comments (1)


kathryn_323 wrote 1 year 36 weeks ago

I also made it with tilapia

I also made it with tilapia -- Looked and tasted delicious! Especially loved the sauce! Only regret -- I wished I would have doubled the sauce. My husband kept going back for more.

Too many capers

This is the first eating well recipe that I couldn't eat. I followed the recipe exactly, except I used Wegman's "Don't be chicken" vegetarian chicken patties because I don't eat meat. They are the only part of the meal that I can eat though. I made a double batch, and my gut told me that 1/4c of capers was too much, and I was right, the sauce had a briney flavor that I just couldn't fix. I might try this again, but without the capers. It's a shame because I had gotten some really nice locally grown mushrooms that had wonderful flavor, and now they will be going in my compost bin.

Has potential
Vegetarian Chicken Piccata
Comments (2)


Anonymous wrote 1 year 17 weeks ago

Jilary doubled the recipe...

Jilary doubled the recipe...

Anonymous wrote 1 year 46 weeks ago

This recipe called for 2

This recipe called for 2 tablespoons of capers, not 1/4 cup.
The 1/4 cup was chopped parsley.

Really Great!!

I found this recipe easy to make and simply delicious. I doubled the recipe since I was cooking for six people. Everyone loved it! The sauce is not supposed to be thick but you can make it as thick as you like by adding more flour or cornstarch to the broth mixture. I can't wait to make it again!!

Easy to make

The sauce didn't thicken. Total waste of ingredients, except the chicken, because it wasn't in the pan getting mixed with the awful flavor.

Looks pretty

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