When I think of Picata, I think Venice and a small cafe near to St. Marks....
You will need: boneless, skinless chicken breasts cut into strips, one onion, capers and lemon. To begin, on med heat saute one whole chopped onion in olive oil and butter - a little less than half a stick. Add to that dried herbs: rosemary, mint and oregano as well as a splash of garlic powder. Push the onion to one side of the skillet and lay in boneless, skinless chicken breasts, brown on all sides and until meat is white. Bring the onion and herbs back over and blend with the chicken.
Next, pour in 1/2 cup of heavy cream and stir. Then toss in a handful of slightly drained capers, and lay in as many lemon slices (very thinly sliced) as you like. Simmer on low heat for 10 min which is as about as long as it takes to boil angel hair pasta. Set the table, and put out the Parmesan cheese.
~ Tutti a Tavola