muon, that sounds absolutely amazing.
Do you have any recipes that call for white wine? I have some chardonnay that I'd like to use up but for various reasons don't want to actually drink.
That would probably work well for muon's chicken limone.
Cut a pound of chicken breasts into finger-sized strips (cutlets work well as a starting point).
Spread on a flat easy to clean surface a cup of flour mixed with white pepper and sea salt.
Dredge the chicken strips in the flour.
Lightly saute the chicken in a large pan, turning the pieces and remove just before they would begin to brown (about 2 minutes per side).
Cut a half a sweet onion into small pieces and mince two cloves of garlic.
Saute the onion and garlic in the same large pan.
When the onions have softened (but not caramelized) add a half cup of white wine and the juice of a whole lemon.
Turn down the heat to simmer and return the chicken to the pan.
Add a teaspoon of dried thyme and a teaspoon of capers and cover the pan to steam the chicken for 10 minutes.
Chop a half cup of fresh parsley and add it after the 10 minutes.
Steam for another 2-5 minutes until the chicken is cooked through.
Serve with rice or a
small pasta like orzo and preferably a chilled white wine (that you would drink).
BTW this can be converted easily into muon's chicken piccata by using whole cutlets lightly browned, black pepper instead of white, using shallots, green onions and garlic in a butter saute, skipping the thyme, and putting slices of whole lemon on the chicken as it steams (but for about 5 minutes less time since the cutlets were browned in this version).