I am a longtime fan of the magazine "Cook's Illustrated," as well as the accompanying television show, "America's Test Kitchen," and a recent subscriber to their website -- www.cooksillustrated.com. As such, I get the occasional email offer from them, usually for a new cookbook. In a recent email offer for their "Italian Classics" cookbook, they included a recipe for Chicken Piccata. I love chicken piccata, and have always wanted to fix it myself. I decided that this evening was as good a time as any to try it out.
After a quick trip to the store, I began my prep work. There really wasn't much to it -- minced a shallot and some parsley, sliced and juiced a couple of lemons, and rinsed off some capers. Then it was time to season and flour the thinly sliced chicken and cook it. About 15 minutes later it was ready, sauce and all. It was good, but a bit salty (probably my fault, but could be from the capers or the chicken broth). The family liked it, including my 4-year old (always a good sign).
If you're still reading, you're probably interested in the recipe. Unfortunately, I don't have a link to the recipe, but I'd be happy to forward the email with it to whoever wants it. Here it is: http://www.cooksillustrated.com/recipe.asp?recipeids=219 (might require free registration).