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Lemon Chicken Piccata

Lemon Chicken Piccata

This boneless, skinless part of the bird often gets cooked to dry disappointment. The reason has a lot to do with its shape: one end is much thicker and wider—and takes longer to cook—than the other. Take a moment to pound the thicker end until it’s the same thickness as the center to ensure more even cooking and juicy meat.

Click here for the recipe.

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