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!
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.
82 Reviews for Chicken Piccata with Pasta & Mushrooms
I made this last night for dinner. I am a beginner when it comes to cooking, but this was easy and so delicious. I left out the capers and added sauteed broccoli with the mushrooms. My boyfriend said it was the best meal I have ever cooked to date!
Also, I didn't used lemon pepper instead of salt and I thought that was a lot better than adding any salt to it.
Sounds yummy! I know what we're having for dinner tonight!
There's a reason there are so many positive reviews for this recipe - it's completely delicious and super easy to make, even for a novice chef like me. Like most posters, I also had a heavy hand with the garlic (thumbs up) and used white pasta instead of whole wheat (although I'm sure it's delicious both ways). I made it with portobellos - I definitely recommend doing this. The sauce is incredibly flavorful and fresh tasting, and not heavy like most pastas. I followed the recommended recipe quantities to the letter, and my boyfriend and I loved it so much we finished the whole pot. I will definitely make this recipe again - I can't wait to try it with some peas and chopped prosciutto. Additionally, a commenter suggested making it with asparagus - also sounds yummy. A great tasty, easy and inexpensive recipe everyone would enjoy!!!