i had had chicken picatta at a great italian place in rosemary beach, fl.  right after that, i found a recipe in one of those mailers that usually go straight into the recycle bin....for some reason i decided to read before throwing...and i am so glad i did....lesson learned...read the junk mail :)  this is such a great recipe and is much easier than it looks.  when i first served it, i served it with gnocci, and for 4 of us, it was fine...when i fix it for the whole family, i can not justify the cost of the gnocci, so its buttered and parsley-ed noodles for us.  the veggies we have with it are roasted.  and OH-SO good!!!  AND easy!!!

Chicken Picatta

• 4 chicken pieces, skinless, boneless, pounded to 1/4 inch thick
• bread crumbs seasoned with herb de provence* (non negotiable)
• 2 Tbl olive oil
• 1/2 c chicken broth
• 2 Tbl fresh lemon juice
• 1 Tbl capers**
• 2 Tbl unsalted butter (I NEVER have that on hand, so its regular) :)
• 1 lemon, sliced
• chopped fresh italian parsley

dip chicken into bread crumbs and brown one side 2-3 minutes in oil in a saute pan.  Flip over and saute for 1-2 minutes with pan covered.  Add broth, lemon juice and capers and cook on each side 1 minute.  Transfer cutlets to a warm plate.  Add butter and lemon to pan, when butter is melted pour over chicken. garnish with lemon slices and chopped parsley

* I found this recipe for herb de provence.  I made double or quadruple and saved it for the next time...it really makes the recipe, i think

Ingredients:

• 1 tablespoon thyme
• 1 tablespoon chervil
• 1 tablespoon rosemary
• 1 tablespoon summer savory
• 1 teaspoon lavender
• 1 teaspoon tarragon
• 1 teaspoon marjoram
• 1/2 teaspoon oregano
• 1/2 teaspoon mint
• 2 powdered or chopped bay leaves

Preparation:

Mix together all of the ingredients and store in a tightly sealed container.

Makes about 1/3 cup herb mix.

**capers--actually its the bud of a flower that is pickled...I use a little more.

***i always make more broth--double it, at least...its wonderful over the noodles or the veggies!!

Roasted Veggies

I usually pick the seasonal veggies we like...potato, sweet potato, squash, bell peppers, green beans, onion, brussell sprouts (my kids LOVED them after eating them like this), broccoli, whole garlic cloves--whatever...cut in uniform size and toss in a big bowl with olive oil.  Sprinkle with sea salt and pepper.  Put in a 425 oven and cook for about 15 minutes--or until desired doneness.  YUM!!!!!