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Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (681 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! "

83 Reviews for Chicken Piccata with Pasta & Mushrooms

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.

Comments
01/15/2012
Anonymous

My family doesn't like mushrooms, so I looked at the photo and substituted peeled sliced organic zucchini. It was delicious. I use chicken breasts sliced lengthwise and pounded thin. We love this one.

Comments
01/14/2012
Pleasantly surprised

I didn't have the white wine or capers, but it turned out really good. I substituted the capers for green peas and it worked out fine. I will definitely make this again

Easy to make
Comments
01/04/2012
Anonymous
Fantastic!

I read a lot of reviews complaining about the effort/prep involved and I just didn't find that. I even deboned my own breasts - it was delish and my wife loved it :)

Comments
12/01/2011
Anonymous
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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