I really don't know if this is a real Chicken Piccata or not. I saw Tyler Florence (I hear ya Donna!) making Veal Piccata. That day I had chicken cutlets thawing for Chicken Parmesan. What intrigued me the most was his method of coating the veal. He floured it first, then dipped it in the egg wash then into the pan. This method really changed the texture and taste of the finished product.
When I got started, I decided I needed certain ingredients that his recipe didn't call for and lightened up just a bit. I know Marjie identifies with me on this. So here's my version of Chicken Piccata:
Season both sides of chicken cutlets with salt and lemon pepper. Pre-heat a high-sided skillet with 2 tablespoons of extra virgin olive oil. Also bring a large pot of salted water to a boil and boil 1/2 lb. of your favorite pasta. I used gemelli pasta this time.
Dip the floured cutlets in an egg wash also seasoned with salt and pepper.
Add 1 cup of white wine to the skillet and let it reduce by half.
Add 2 tablespoons of capers and 1 tablespoon of freshly chopped parsley.
And the juice of one lemon.
Add 2 tablespoons of butter to the skillet and stir in to thicken sauce. Add the chicken back to the skillet for about 2 to 3 minutes to re-heat it.
Spoon pasta onto plate along with a chicken cutlet. Ladle a generous amount of sauce over chicken and pasta. Garnish with fresh parsley and grated Parmesan cheese.