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Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (589 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! "

80 Reviews for Chicken Piccata with Pasta & Mushrooms

05/18/2014
Anonymous
Wonderfully yummy!

Hubby loved this and asked me to keep the recipe so I could make it again. He loves calamari and is anxious to try this sauce with it, but enjoyed the chicken tremendously! I'm not much of a chef but this made me look like one!

Fairly forgiving -- Did not use exact amounts
Comments
04/29/2014

I was very disappointed in this recipe. The ingredients sounded wonderful but when put together just did not taste
good. Someone else mentioned a briny taste and that about says it.

Comments
04/29/2014

I was very disappointed in this recipe. The ingredients sounded wonderful but when put together just did not taste
good. Someone else mentioned a briny taste and that about says it.

Comments
03/21/2014
Anonymous
Awesome with chicken or fish/salmon

I love this recipe, I've made it before glad I found it again making it tonight but using tilapia instead of chicken. The people who are giving this a poor rating must not know how to cook. When I finished it tast like something out of a restuarant.

Comments (1)

45 comments

 
kathryn_323 wrote 9 weeks 5 days ago

I also made it with tilapia

I also made it with tilapia -- Looked and tasted delicious! Especially loved the sauce! Only regret -- I wished I would have doubled the sauce. My husband kept going back for more.

03/06/2014
Too many capers

This is the first eating well recipe that I couldn't eat. I followed the recipe exactly, except I used Wegman's "Don't be chicken" vegetarian chicken patties because I don't eat meat. They are the only part of the meal that I can eat though. I made a double batch, and my gut told me that 1/4c of capers was too much, and I was right, the sauce had a briney flavor that I just couldn't fix. I might try this again, but without the capers. It's a shame because I had gotten some really nice locally grown mushrooms that had wonderful flavor, and now they will be going in my compost bin.

Has potential
Vegetarian Chicken Piccata
Comments (1)

45 comments

Anonymous wrote 19 weeks 12 hours ago

This recipe called for 2

This recipe called for 2 tablespoons of capers, not 1/4 cup.
The 1/4 cup was chopped parsley.

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