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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

04/28/2010
Anonymous

Great recipe! We did not use the wine recommended, used broth instead and it turned out well. I am sure that we will make this again. Feels like we are making a more healthy choice compared to original version

Comments
03/29/2010
Anonymous

This was an amazing recipe! I made it twice, once with chicken and once with tilapia, both were wonderful!

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03/22/2010
Anonymous

An excellent tasty meal. Thanks

Comments
03/22/2010
Anonymous

Need to double or triple the sauce for 1lb of pasta. Used panko instead of flour on the cutlets. this would be great with shrimp thrown in the sauce instead of using chicken cutlets. Very lemmony and yummy!

Comments
03/22/2010
Anonymous

A family favorite!

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