It's chicken picatta, boys and girls! We had friends over for dinner last night, so I was back to making new recipes. This goes up there as our new favorite, right before chicken marsala - it was so good that we will probably have it again very soon. The chicken starts out the same as in the marsala recipe, and after cooking, instead of adding wine, you deglaze the pan with chicken broth. I added the juice of one lemon, and a few tablespoons of capers, simmered the broth down for a bit, and viola! Pour the sauce over the chicken, and you've got yourself some chicken picatta! Because this was a new recipe, I underestimated the time it would take to finish everything, so our guests had to wait about half an hour longer than expected, but at least the final result was fabulousness!
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