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Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (556 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! "

77 Reviews for Chicken Piccata with Pasta & Mushrooms

01/27/2010
Anonymous

I had to do some tweaking to this recipe so my family would eat it. I added 1 cup of frozen peas and 1/4 cup grated Parmesian cheese. After tasting the sauce I had to add more broth and wine to dilute the lemon flavor which was way too strong. I also cut the capers down to 1 tbsp. and diced them first. I will make this gain but only with the modifications.

Comments
01/22/2010
Anonymous

I made this for my family and we did not like it at all.

Comments
01/15/2010
Anonymous

This recipe was sooo good. No trouble making the sauce. I used sliced baby Bella mushrooms and substituted the capers for sundried tomatoes. It was greaat! Nice flavor with the wine and lemon and mushrooms.

Comments
01/09/2010
Anonymous

I'm a foodie and under the general assumption that healthy food lacks flavor. This is a lightened up version of a favorite that is actually delicious. My husband and I loved it - actually even more than our old gourmet version. It is definitely a keeper. Oh, and I should mention that all of our recipes end up with notes about how to make them better the next time we make it. Not this one. It's perfect the way it is! Don't even hesitate on trying it.

Comments
01/07/2010

This is my fav recipe on the site. It's easy, delicious and healthy- the best combo. I skip the mushroom step and have either steamed broccoli or spinch on the side just because I like my plate to have some green. I love the sauce with these veggies.

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