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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

09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

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.

Judie

Comments
09/21/2009
Anonymous

Very good. Used chicken tenders instead of cutlets- added extra garlic and mushrooms because they are family favorites. Had to add a little flour to the roux to get it to thicken. Made a side salad with baby spinach leaves, fresh strawberries and walnuts. Dressing was blended strawberries, honey and sea salt. Great dish to serve with the chicken. Will make again!

Cathi, Corpus Christi, TX

Comments
09/21/2009
Anonymous

My husband loved this & asked that I make it again & he is not normally a lover of anything with chicken in it. I did not have capers, so substituted chopped kalamata olives. This dish was even better as leftovers the next day. Great flavor.

Judie, Tigard, OR

Comments
09/21/2009
Anonymous

This recipe was not so great. Maybe it was the capers, but my family and I just didn't enjoy this one so much. I don't see myself making it again.

Laura, Glen Burnie, MD

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