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Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (582 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

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

Comments
09/21/2009
Anonymous

This was a fabulous recipe that my whole family loves including three under 4. I like that it didn't have the overwhelming butter flavor that this dish usually sports. Easy to make with most things you have around the house.

Jennifer, Monument, CO

Comments
09/21/2009
Anonymous

I have used this recipe twice, the second time I used a combo of both wheat and egg noodles. Our family preferred the thicker texture of the egg noodles. Also, I did not add the salt, and added two more small, fresh garlic cloves.

Cathy, Centralia, WA

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