Whenever I have excess veggies laying around I make a frittata. BTW, my wife made soup in the same pot I cooked the sriracha in. I hear her yell from the opposite side of the house "WHY IS MY SOUP BURNING MY TONGUE!!" I guess washing it twice wasn't good enough, still some chili residue.

Well my chicken picatta recipe comes from the Italian chef "Fabio Viviani" (I have to think he made up that name!!), who I somewhat enjoy watching but don't care for most of his ideas and recipes. He just strikes me as a fun guy, taken in small doses. He claims "picatta" just means "smashed," so you can use whatever sauce you want. His recipe, (which I linked below and is the one I make), was the kind made with mushrooms, marsala and cream. BF likes that too. But we would call that "Chicken Marsala." The stuff I made last night was the kind with lemon, broth, wine and caper sauce. It was delicious!! Thanks for the help. I didn't take a photo because I was just whipped tired last night after working 5 days to write a big paper for a class I am taking. But it was delicious! The secret was for me to not use any extra flour but just reduce the sauce and use only a little bit of lemon. I only had veg. broth and it would have been better with chicken broth but it was still very good, nice and "velvety" and "picante." I followed Giada's recipe advice and didn't smash the boneless chicken breasts, I just sliced them thin. Smashing would have been better even after I sliced them because I couldn't get them evenly thin. Here's the definition from Italain of "picatta" from AllExperts.com In a context of food, for example "veal piccata" (in Italian, "piccata di vitello"), i.e. a tender veal cutlet quickly sauted in the butter, then dressed with lemon juice and parsley[+ capers sometimes], the word 'piccata' means "tasty, savoury, spicy, piquant", as this dish is tasty, thanks to lemon juice, parsley and capers. As for its origin, the past participle "piccato('piccata' in the feminine, as it agrees with the term 'carne' or 'fettina' which are feminine in Italian) derives from the verb 'piccare' literally meaning "to wound someone with a pike, to prick, to sting" and therefore metaphorically to stimulate the senses, especially taste and the sense of smell. The verb "piccare" , as well as the other verb "picchiare" derives from the noun "picca", meaning " pike" , i.e. the tip of a spear. The verb "picchiare" however does not mean "to wound someone with a pike, to prick, to sting", but simply "to hit, to strike, to beat", and moreover its conjugation is different from the conjugation of "piccare", except two forms, i.e. "tu picchi"(2nd person singular ) and "noi picchiamo" (1st.person plural) in the present indicative. In this case it is the context that explains the meaning of the verb. Finally in the best Italian dictionaries we find 2 entries for "piccata" : 1-"piccata"(feminine noun) meaning "stroke of pike" 2-"piccata"(feminine noun) meaning "veal dish". Also, you can find "piccato"(masculine-Past participle of "piccare") which has two meanings: 1-tasty, piquant, etc.(see above) 2-touchy, irritable. So, to conclude, American menus do not confuse "piccata" with "piquant" as the Italian term "piccata" related to veal really means "tasty, savoury, spicy, piquant". Here is a link that might be useful: Video of Chef Fabio Viviani making chicken picatta with marsala sauce

Thumbs up..My husband liked this easy meal..All the kids will also..I try and stay away from frying although we love that too..I have a deep fryer.. I know some recipes require frying..but this works for us.. The dipping sauce was good also.We have Orange-Ginger bottled sauces in our grocery stores..I had an opened one in the fridge..that someone offered me in a basket.. but tested this one and it's good. The chicken would work w/ any herbs you like and actually any dipping sauce. I did make them in long fingers .. We had grilled broccoli and twice baked potatoes w/ them. Thanks!

Pauline - ivillage is having some tech problems as I'm sure you've heard about! For some reason, when I log on as woodie, it reverts to my original (from 2002) user name that I only used for a day or so before I changed to "woodie". Actually, Ann Barbara is really my name, most people call me Annie! So, I don't mind too much, although I really feel like "Woodie" here on the cooking forum and recipe exchange. The only person who calls me by my entire name "Ann Barbara" is my Aunt Ronnie, LOL and she shortens it to "AnnBarb".