Now that Chef A has finished her series on soups, it looks like she’s moving on to chicken. Last week she showed us how to make Cajun breaded chicken. This week, she’s showing us her version of juicy chicken piccata. This lemony dish perfect for a spring meal.

 

Chef A recommends that you slice a chicken breast into two thin pieces. I think that if you buy thin chicken cutlets, they would work as well, save you a little time and perhaps keep you from slicing your hand.