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.

READER'S COMMENT:

"Sounds yummy! I know what we're having for dinner tonight! "

Chicken Piccata with Pasta & Mushrooms Recipe

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74 Reviews for Chicken Piccata with Pasta & Mushrooms

05/18/2012

Anonymous

Recommends this recipe

This was quite tasty. Took me a long time to cook...not sure why. Maybe because it took the sauce a long time to thicken, so I actually had to add more flour than the recipe called for. It was really lemony, but my family liked it. Next time, I would reduce the amount of capers. But other than that, I loved it!

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03/09/2012

Anonymous

Good but...

I used too much lemon. Good otherwise.

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02/20/2012

Anonymous

Recommends this recipe

Hubby's Favorite!!

This is a very tasty dish full of flavor! Also good as left overs! If you aren't a parsley fan, this recipe is not for you..

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02/01/2012

Anonymous

Great Recipe!

Although this took a little time to make, I thought the dish was absolutely fabulous! And actually, as the dish sat on the stove, the sauce thickened up making it even better. The flavor of the chicken stock and the lemon juice was delicious. I was very happy with this recipe! Thank you for sharing!

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45 comments

Anonymous wrote 14 weeks 4 days ago

Well I'd have to say I'm not

Well I'd have to say I'm not digging this recipe! It's the flour that isn't workn in it for me.... I'm gonna see if I can tweak it to suit my taste.... Good base ingredients, I just had a more cream taste in my mind accented with the lemon flavor! Didn't want gravy!

02/01/2012

Anonymous

This realy helped my GCSE home ec

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