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

12/01/2011

Anonymous

Recommends this recipe

Yummy, healthy, and Easy

This is definitely a dish I would make again. I did increase the sauce by half which I would recommend doing but other than that the recipe is great. Very tasty and extremely easy to make.

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11/06/2011

sam_85

This did not turn out well...

I am new to cooking, but I've been able to do many of the recipes featured on eatingwell and manage to turn out a half decent meal. This required a lot of ingredients, a lot of time, and it turned out terrible. Of the 30-some meals I've tried on this site, this was by far the worst. Perhaps it was just me, but I would just say not to make it unless you're an experienced cooker.

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09/23/2011

tvbeahan

Recommends this recipe

amazing - can't believe it is the healthy alternative

I have cooked this twice both time omitting the capers (couldn't locate any at the store) and it was still great. I just love the lemony taste. This is a definitely a keeper. After you make it once, and if you have everything already prepped - it doesn't take a terribly long time

Pros: tastes just like a gourmet restaurant dish

Comments

09/15/2011

jayjayharding

I can't decide if it's worth the hassle...

I've made this twice now and am still mixed on whether or not we love it or it's just "pretty good."
It takes longer to prep everything than the recipe says, over an hour at least. It does need a little more sauce than stated, but definitely not double the sauce.
The caper taste is pretty strong, so if you're not sure about those, I'd recommend adding a little bit at a time and doing a taste test. I made once with capers and once without. If I made this again with the capers, I'd only use half of what is stated in the recipe.
It does have a nice flavor combination and we did enjoy it. But, I just can't decide if it's worth all of the work.

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