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Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (576 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

09/08/2013
Anonymous
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
Comments
05/16/2013

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
Comments
05/16/2013

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
Comments
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.

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