chicken picatta

Sorry for dropping off the face of the planet for a little bit. I would like to think that I'm still recovering from my vacation, but really, I've just been super lazy...which means that I have not been cooking or crafting...which means I have nothing to post about. Hopefully this is my first step back to a slightly more productive routine.

Recently I had dinner with my friend FC (of Thai chicken pizza fame) and again, he cooked an incredible meal (I'm not even going to pretend that my veggie washing helped him out at all..). Using this Food Network recipe, he proceeded to make the best chicken that I've had in a really long time. It was savory/comforting and tangy/exciting all at once. Best of all, it was super easy. I've now made it twice and my officemate always raves about the delicious smell when I bring it in for lunch.

Quick tips:

• feel free to skip the butter entirely - it still tastes great without it
• be liberal with the chicken stock if you like your chicken saucy
• the dredging in flour is worth it (retains the moisture wonderfully)
• if you find the dish to be a little too sour (the lemon and the capers can pack quite a punch together), throw in some sugar to neutralize it