Every home cook needs to know how to make a great Chicken Piccata. It's a dish that can come together in just twenty minutes once you get the hang of it, yet is elegant and delicious. The secret to a great Chicken Piccata is to pound the chicken thin, coat it in flour, and get the pan hot with oil before putting the chicken on. We love it with angel-hair chicken and a crisp Pinot Gris.
Tip: A half teaspoon of salt per pound of seafood, and one teaspoon per pound of chicken, beef, pork, and lamb is standard, but use more or less depending on your taste and the recipe.