Chicken Piccata, based on this recipe by Giada De Laurentiis. My photograph doesn't begin to do this justice.
This is one of my favorite ways to prepare chicken - it has so many flavors I love...capers, lemon, mushrooms (Giada doesn't use mushrooms - but I do!).
I don't think I need to retype the recipe - if you'd like to make it the way I did, toss in a carton of sliced button mushrooms into the broth at the point where you add the capers, and let them simmer until they're cooked.
I didn't use fresh parsley, mainly because we didn't have it on hand. I also didn't use white wine (not called for in the original, but awesome when you've got it) - a bit or wine along with the broth is an excellent addition.
I served mine with angel hair pasta. Dinner was very, very quiet because we were both far too busy eating to converse.
(Shared with I Heart Cooking Clubs and also Made By You Monday, Mad Skills Monday, DIY Project Parade, Homemaker Monday, Mouthwatering Monday, Market Yourself Monday, Made with Love Monday, Tuesdays at the Table, Tempt My Tummy Tuesday, Get Your Craft On Tuesday, Anything Related, Hearth and Soul Blog Hop, Tasty Tuesdays, Totally Tasty Tuesdays, Tuesday Night Supper Club, Made from Scratch Tuesdays, 33 Shades Tasty Tuesdays, Your Recipe, My Kitchen, Whatever Goes Wednesday, Show and Tell Wednesday, Make It Yours Wednesday, Hoo's Got Talent, Full Plate Thursday, Strut Your Stuff Thursday, Show Off Your Stuff, It's a Keeper Thursday, Simple Lives Thursday, Tackling Mark Bittman and His Buddies, Foodie Friday, Flaunt It Friday, Frugal Friday, Weekend Wander, March Recipe Exchange, Check Me Out Saturday, Weekend Wrap-Up Party)