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.
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
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.
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!!
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.