My very very favorite meal in the world is Chicken Piccata. I first had it in an Italian restaurant in Las Vegas. When I came home I found it on Macaroni Griil and Zio's menus but they've since taken it off. What's a girl to do? Learn to make it herself, of course!
The dish, in its most simple form, is easy to make and complex in flavor: sweet, savory,salty, and tart all at the same time. The definition of the culinary term "piccata" is actually a buttery lemon sauce with parsley. Capers have become a de rigeur part of the equation, giving more tartness and a bit of brine to the overall dish. Other flavors restaurants often add, as I do at times also, are pancetta, mushrooms, artichoke hearts, fresh spinach, and/or pine nuts.
I chose this as my first adventure back in the kitchen following my gallbladder surgery and it was almost a religious moment to taste those flavors again that I love so much.