This recipe is kind of fun. It's something my Mom makes for my Dad all the time, but she wanted help to lower the carbs. The dish actually originated in Italy, with veal. In the US, it's usually chicken. In all cases ... it's an AWESOME dish. I love the acidity and butteriness of it all. The flavors are strong, but wise!
Here's the original email from my Mom: "Here is the recipe for Chicken Piccata, although, note that it is from Giada de Laurentiis
, so, you may have to change it a bit in order to make it 'your' recipe. You can do that by figuring out how to either eliminate the flour, or change the flour to something else. Anyway, here it is and it's awesome!
Oh! I also forgot to mention that with the chicken piccata recipe, I 'upped' the amount of capers – by probably double. I did that because your dad loves capers, but also I think it adds more flavor and interest to the recipe. And, I cooked them a bit more in the saucepan (at the end) with the chicken breasts, the oil and the butter to make the capers just a tiny bit on the crunchy side. (Not 'real' crunchy; just slightly crunchy). Makes them yummy good! Cheers! – Mom"
I took my Mom's recommendation, low-carbed it and then added my zestful glee!