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.
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.
80 Reviews for Chicken Piccata with Pasta & Mushrooms
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.
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.
This is one of my husband's favorite dishes...and he does not mind that it is healthy. My husband called it "Vacation Food." He said he flet like it was something special...and out better than the norm at our house. I was a happy wife-cook.
Christy, Crestview, Fl
My husband is not crazy about chicken dishes, but he loved this one & wants to eat it again. This was easy & quick to prepare. I used chicken tenders and a mix of whole wheat spaghetti and linguine since that's what I had on hand.
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