Made some "Chicken Piccata" last night.

Chicken Piccata is boneless skinless chicken breast that is very thinly sliced (much thinner then in the photo above), then I dipped the sliced breasts into a dry flower spice mix (Salt, pepper, oregano, paprika) . Then the breasts are fried lightly (about 3 min.) in a shallow pan of olive oil and simmering freshly diced garlic. When all the chicken is done frying, it should be set aside in a baking style dish or pan, then placed into a warm oven (not hot!) as the sauce is now made. Now I add a small amount of butter to the left over oil and garlic in the frying pan. This pan will also contain a fair amount of the dry flower spice mix that had fallen from the breasts during cooking. I simmer the contents of the frying pan on a very low heat. as it heats up, I add some white whine, lemon juice, and some blanched capers to create a sauce. The alcohol in the whine is cooked away as you let it simmer for about 10 min. You will need to keep stirring the mixture with a spoon and make sure it remains a liquid and does not turn into a paste. I just keep adding a 50/50 mix of lemon juice and water to do that. Then when the mix is finished cooking off, take the chicken out of the warm oven and cover it with the sauce mix from the frying pan. Serve with some saffron rice and fresh vegetable.