At any rate. I first tried to make it at home a few years ago, and the first time out of the gate was a home run. At least for me. I know I don't make the 'right' way, but I do make it the right way for me.
Recipe: Chicken Piccata Serves 2 people
2 chicken breasts, cut into cutlets **
1/2 cup AP flour
salt and pepper to taste
juice from one lemon (about 1/4 cup)
1 lemon, sliced thinly
4 Tablespoons Butter, divided
2 Tablespoons Olive Oil
1/4 cup Capers
1/4 cup chopped Parsley
The really, really first step is to go out into your garden and gather a handful of fresh parsley, if you can. I have a lovely big pot of parsley outside and can just go out there and grab handfuls as I need them. Rinse it, and do a rough chop, and set aside with the lemon you just sliced.
** It's easier to cut partially frozen chicken into cutlets.
The chicken cooks very quickly and you only want to leave it in the pan and turn it once. Then place on an oven proof pan and place in a warm oven, while you continue to cook the rest of the chicken. I like to place a couple slices of lemon on top, it adds a little piquant to the chicken.