I love to cook! Check that. I love to eat and, therefore, I cook. And there are few dishes that I enjoy more than chicken picatta. Recently, my dad and I made this dish for my family and Brian England. They seemed to enjoy it and I received a special request from Kathy Streib for the recipe. I used this recipe from Cook's Illustrated.
Of course, there were some improvisations to the original recipe. We seasoned the flour used to dredge the chicken in. We also omitted cooking the dish with the addition of lemon slices. I have done that before and it does enhance the looks of the dish, but I do not think it contrubutes much to the flavor. We also added about 3 ounces of diced prosciutto with the shallots. Yummy! ! !
Raymond Henson, SRES, GRI, e-Pro
3412 Babson Drive
Elk Grove, CA 95758