I guess this is kind of like an allergy friendly chicken picatta. I’ve recently learned (from a quick visit to wiki) that the picatta style of cooking means cutting the chicken breasts in half, then pounding them flat. Then frying and covering in a sauce. Kinda similar. I first made this for my mother who is gluten free, dairy free, soy free, nightshade free *meaning no potatoes, tomatoes, or peppers*, onion free, garlic free, and black pepper free – OMG something free of all of those things that actually has some flavor! Everytime I make it (which isn’t often enough) I can’t believe how easy it is, because there is literally only 2 minutes of prep. I also, everytime I make it, vow to start making it more often because it tastes so good!