(Photo: Mary, of her Chicken Piccata and Capellini w/truffle oil)
This was the entreé for the Italian night we had recently. My friend and photographer Mary had us begging for mercy when she served this terrific combination. A classic piccata, with breaded and browned off thin chicken filets, and a pan sauce of olive oil, marsala wine, capers, lemon juice and parsley.
She served it with some angel hair pasta she tossed with chives and truffle oil. Between this, a terrific Caesar salad, and my tiramisu, this quality of this great meal was equaled only by the friends I shared it with.
It's such a great way to have a party. Pick a theme, plan a menu and let each guest bring a part of it. A highly recommended low-stress way to entertain, I think.
Chicken Picatta. Oh, yum.
Did she bread them or just dredge them?
I'm pretty sure Mary dredged them, but maybe she'll let us know the next time she stops by. They were really good.
They look really tasty.