Piccata More Better Dish

Since first making this recipe some time ago, I've served it now over rice, over egg noodles, over nothing, with breading and without.  It's become a staple in our dinner menu; something I can now whip out in 30 minutes or less and the family gobbles it down, capers and all. Tonight is just a revisit of this recipe simply because I killed it, it was amazing.

 

Here's a few adjustments I've made over the years:

• Chicken, not always breaded.  This cuts calories, and minutes.  Tastes the same. Been sautéing in olive oil instead of all that butter.
• Sauce, bouillon has been working great! Fresh chives out of my garden instead of scallions. Onion powder when I have neither. Garlic, 2-4 gloves, minced and sautéed first. Oregano, dried, sautéed with the garlic. Butter, not always stocked so margarine has worked just fine. Thickening agent, flour/water or cornstarch/water. Fresh lemon and the entire jar of capers since my kids love them so much!
• Sides, have been over rice, usually, but tonight I served over spaghetti, and it was awesome.

My kids have been watching a lot cooking competition shows lately so I was also being judged.  This has become a nightly routine.  Tonight, I was given a 4/5 stars, with the chicken losing points because I offered dark meat in addition to breast meat. The capers were of course a huge hit and my pasta was cooked "nicely." Overall the 5 and 8 year old voted to let me stay. Phew.

And here's the cool part.  I made extra chicken and doubled the sauce. Freezing it all for a second meal.  It's gonna be great.