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Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (595 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! "

81 Reviews for Chicken Piccata with Pasta & Mushrooms

09/15/2011
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.

Comments
08/10/2011
AMAZING!

I'm not the best cook, but this recipe turned out amazing! It was easy and absolutely delicious! Who knew eating well could taste so darn good! :)

Easy to make!
Comments
04/19/2011
Wonderful!

This was an easy recipe that yielded a lot of flavor! I used whole wheat flour instead of all-purpose and was worried that might mess it up, but it came out fine.

Easy
Comments
03/02/2011
Good Recipe

This will definately go into my healthy recipe file. As a diabetic, anything white is like eating sugar so I used organic whole wheat flour instead of white and spelt pasta.

Easy to make,
Comments
02/14/2011
Tweaked it a bit, but still great.

I took out the capers and parsley. I used non-fat cooking spray instead of oil. The lemon was a bit strong, so I added a tsp. of brown sugar and a tbls. of low-sodium soy sauce. My husband and I loved it!

Comments (1)

45 comments

 
kjonescu wrote 3 years 35 weeks ago

Oh, and a 1/4 tsp of sweet hungarian paprika.

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