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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

03/22/2010
Anonymous

An excellent tasty meal. Thanks

Comments
03/22/2010
Anonymous

Need to double or triple the sauce for 1lb of pasta. Used panko instead of flour on the cutlets. this would be great with shrimp thrown in the sauce instead of using chicken cutlets. Very lemmony and yummy!

Comments
03/22/2010
Anonymous

A family favorite!

Comments
03/14/2010
Anonymous

I have never left a comment before...but I will tell you this was one of our families favorite recipies! It was perfect! Thanks!

Comments
02/28/2010
Anonymous

I'm doing something I NEVER do which is comment on a recipe without trying it. Actually, I'm not really. I just wanted to say to the person who thought it was too lemony - I don't know if you were using bottled lemon juice - it is much much stronger that a lemon. (my rating doesn't count because I haven't tried it)

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