CHICKEN PICCATA

I love Chicken Piccata. It's an unbelievably wonderful, very light chicken dish made with flattened chicken breasts in a light lemon, butter and white wine sauce.

There's a wonderful section of town called "The Hill" that still has aged Italian people who own and run some of the best Italian restaurants you'll find in the United States--probably some of the best you'll find outside of Italy. And, the streets are still peopled with aged women wearing the traditional widows garb of elderly Italian women. The streets are crowded with old shops overflowing with fresh herbs, fresh vegetables, and specialty Italian meats. There are also shabby little shops selling antique furniture. The outside of the churches are usually shabby old South St. Louis brick--keeping secret the inside of the churches--so beautiful they take your breath away.

The first place I ever had Chicken Piccata was in one of those small restaurants on "The Hill". It literally melts in your mouth. So today, I am headed out to the grocery to buy the ingredients and tonight I shall try my hand at making Chicken Piccata. I'm going to serve it with Buttermilk Mashed Potatoes and Oven Roasted Red and Yellow Onion Wedges that have been marinated in oil, vinegar, and herbs prior to cooking. I could also make the Pear and Apple Crisp that usually goes with it, but I probably won't. The Chicken Piccata and veggies should be more than enough for tonight.

We shall see if it lives up to my expectations and my memory.