Chicken Piccata with Pasta & Mushrooms

From EatingWell: January/February 2008 — Subscribe Now!

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:

"This is one of my husband's favorite dishes...and he does not mind that it is healthy. My husband called it "Vacation Food." He said he flet like it was something special...and out better than the norm at our house. I was a happy wife-...

Chicken Piccata with Pasta & Mushrooms Recipe

Comments

Comment	Posted
This is one of my husband's favorite dishes...and he does not mind that it is healthy. My husband called it "Vacation Food." He said he flet like it was something special...and out better than the norm at our house. I was a happy wife-cook. Christy, Crestview, Fl	8 weeks 6 days ago
My husband is not crazy about chicken dishes, but he loved this one & wants to eat it again. This was easy & quick to prepare. I used chicken tenders and a mix of whole wheat spaghetti and linguine since that's what I had on hand. Judie	8 weeks 6 days ago
Very good. Used chicken tenders instead of cutlets- added extra garlic and mushrooms because they are family favorites. Had to add a little flour to the roux to get it to thicken. Made a side salad with baby spinach leaves, fresh strawberries and walnuts. Dressing was blended strawberries, honey and sea salt. Great dish to serve with the chicken. Will make again! Cathi, Corpus Christi, TX	8 weeks 6 days ago
My husband loved this & asked that I make it again & he is not normally a lover of anything with chicken in it. I did not have capers, so substituted chopped kalamata olives. This dish was even better as leftovers the next day. Great flavor. Judie, Tigard, OR	8 weeks 6 days ago
This recipe was not so great. Maybe it was the capers, but my family and I just didn't enjoy this one so much. I don't see myself making it again. Laura, Glen Burnie, MD	8 weeks 6 days ago
This was a fabulous recipe that my whole family loves including three under 4. I like that it didn't have the overwhelming butter flavor that this dish usually sports. Easy to make with most things you have around the house. Jennifer, Monument, CO	8 weeks 6 days ago
I have used this recipe twice, the second time I used a combo of both wheat and egg noodles. Our family preferred the thicker texture of the egg noodles. Also, I did not add the salt, and added two more small, fresh garlic cloves. Cathy, Centralia, WA	8 weeks 6 days ago
Absolutely delicious....& as usual, I do not change anything in a recipe the first time, however I used regular chicken breast halves instead of cutlets...& wasn't into pounding. Very light, piquant flavor. The dish was equally delicious the next day as well, covered/reheated in the oven @ 350 for about 20 minutes. Definitely a keeper for us! Jacqueline, Buffalo, NY	8 weeks 6 days ago
Amazing recipe! my fiance and i both thought it was one of the best meals we have ever had. i also grinded some up for my son, and he LOVED it too! i will definitely be making this again. jacky, NJ	8 weeks 6 days ago
Wow!!! This was such a great meal, it left my family thinking i picked it up at a local Itialian Resturant. It was easy to make i didn't use Capers or butter, kept it kinda healthy! Enjoy!!!!!!!!!!!! Danielle Madrigal, Ontario, CA	8 weeks 6 days ago