This may drive our professional chefs nuts, but... I have always been able to closely replicate dishes I have enjoyed in restaurants within one or two tries. However, there is one, I can't even come close to. Any number of cheap Newark, NJ lunch have a buffet with pricing based on weight. They are invariably Asian-owned but theonly Asian dishes are a fried rice and a lo mein. The buffets are usually filled with cold dishes with a few hot ones. One dish they all seem to have is chicken breast in a piccata-like sauce. The chicken breast half is full thickness - i.e., not pounded thin. It is exceptionally tender with a rather unique mouth feel. One would almost think it was ground very fine and then reformed - but not quite. The sauce is somewhat lemony and about the consistency of a turkey gravy. I know it sounds awful, but I grew fond of the whole thing. Does anyone know how they get chicken that tender? I suspect it is a flavorless or mild marinade of some kind rather than a cooking technique but I can't duplicate it. How about the sauce? I suspect the thickener is a type of roux rather than a corn/waterchestnut/potato starch but it hasd absolutley none of the typicalroux mouth feel. Plus it keeps consistency in the warming pans.Any ideas how it is made?