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Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (555 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

02/20/2012
Anonymous
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..

Comments
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!

Comments (1)

45 comments

Anonymous wrote 1 year 9 weeks 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

Comments
02/01/2012
Anonymous

This realy helped my GCSE home ec

Comments
01/25/2012
Anonymous

Chicken Piccata is one of my favorite dishes and this is wonderful. There are just enough capers and lemon taste to be light yet flavorful. My husband loved it; I'll definitely make this recipe again.

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