Oh Chicken Piccata, how I love thy tender, juicy breast... If you've never had this before then you're in for a "Gee Golly Wizzersnaps!" First let's get the potatoes in the oven. I halve baby reds, or quarter smaller red potatoes, and cheat blanch them in the microwave for a short time. Just a couple of minutes to get 'em started. Then I toss them around w/ garlic butter, Italian seasoning, and salt in a hot pan for a few more minutes. Basically long enough to coat the spuds with the flavors and then into the oven @ 375 for about 20 minutes. I flour lightly pounded boneless/skinless chicken breast and saute in olive oil on medium high/high, turning a couple of times and keeping it wet with splashes of white wine/water until about half way done. Then add a tablespoon of butter and half a pint of heavy whipping cream. I keep the heat up to boil and reduce the sauce for a few minutes. Meanwhile I give it some salt & pepper, a few capers, and about 1/3 fresh lemon juice to taste. I like it zippy! Some might think it's overkill but I also squirt some lemon on the asparagus spears before serving. Put it all together, and Wah-lah-ti-da Baby! You're in Lemon Heaven-
