Share Chicken Picaata with Mushrooms and Peas, an easy meal featuring a light lemony sauce!
Chicken Piccata With Mushrooms and Peas
One of the things I love about Italian recipes is their versatility. Initially I spotted this recipe for Chicken Piccata with Mushrooms and Brussels Sprouts in a RealSimple magazine. I’ve found a number of great recipes in this magazine, so I was excited to give this one a try. But I know my hubby isn’t overly keen on the whole tiny cabbage business. By swapping out the Brussels sprouts for frozen peas, I managed to concoct a dish he very much enjoyed. I also used button vs. cremini mushrooms and chopped my chicken up before sauteing. The end result, with its light yet flavorful lemon butter caper sauce, was delicious.
The Chicken Piccata is served over orzo. In case you’re unfamiliar with orzo, it’s a small, rice-shaped pasta. It’s fairly easy to find in the dried pasta aisle and works well with a variety of pasta recipes. I like the way its small size combines well with the sauce and other ingredients, also making it a good choice for pasta salads.
Splurge on the Fresh Herbs
You may be tempted to pass on the fresh oregano, but don’t! It really adds a nice pop of flavor. You can use leftover oregano by sprinkling it on pizza, adding it to a vinaigrette or sprinkling it onto cooked vegetables.
Enjoy my version of Chicken Piccata below, or check out the original version featuring Brussels sprouts using the link provided above.