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Chicken Piccata with Pasta & Mushrooms

February 25, 2010

We had my parents over for Chicken Piccata with Pasta & Mushrooms. Mom isn't a mushroom fan so I set them aside until serving. I also did not add any salt whatsoever. Between the capers & the low sodium chicken broth, it had enough salt that nobody missed the "added salt" (that I didn't add).

The capers were rinsed, soaked for 10 minutes, drained and then soaked for another 20 minutes and then drained it again. I also found Vigo has the least salt of all the brands of capers we saw. The recipe was a hit.

TIP: Butterfly the chicken breast so it'll cook according to the recipe's cook times. We weren't paying attention when we read the recipe and "cutlet" didn't sink in. I cooked the first 4 and it took way too long and then I realized "cutlet" and that butterflying was the way to go. Alternatively you can pound the heck out of it but that takes longer.

Get the Recipe

Chicken Piccata with Pasta & Mushrooms Recipe: http://budurl.com/EWDay17

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