It was pretty tasty, but not really worth the cost of all the produce and all the effort. If I had it at somebody else's house I'd definitely enjoy and compliment it, but knowing the cost and effort that goes into it I now know it's really not worth it.
A few things to make sure of if you do decide to make it: It calls for way too much onion. The colorful peppers were nearly hidden by all the onion, and it made it look like there was very little chicken. Use half as much onion. Also, be sure not to overcook the peppers and onions - I didn't have this problem, but I could easily see it happening. Finally, add capers! Chicken Piccata just ain't Chicken Piccata without capers. (I've always considered them part of the definition of Chicken Piccata.) They add a lot of flavor and complexity to this recipe.
I served it over bow-tie pasta. I was glad I did, as it would have otherwise been kind of plain. Reducing the onions by half would make it look a lot less plain because the colors of the peppers would show better.
All in all, a tasty meal - but one I probably won't have again.
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