MEDFORD, Ore. --
For this dish, we're starting with butter on the pan, then after a bit go ahead and toss three chunks of seasoned chicken onto the pan (the amount of chicken can vary depending on how much you* want, but for this recipe we kept it at three = one serving).
Throw in some capers for flavor. Key thing to remember -- don't put too many capers or you risk manking the dish too salty. Add flour, pepper, parsley, wine (generous portion), and squeeze some lemon overtop. Next -- bring some water into the pan (about 4 oz.) for one serving.
Let it all sit with heat until the mixture settles into a nice, thick paste. Make sure none of it is runny. You want everything to really come together. You'll know it's ready when you reach that consistency and notice a bit of a glaze over top of the chicken.
Finally, place your cooked pasta on the plate first. Then scoop up the chicken and pour the remaining mixture on the dish.
At this point, you should have a wonderful dish of chicken piccata.