Chicken - I’ve used a 1 ½ pound thinner chicken breast, cut in half. Chicken cutlets can also be used. Flour - for dredging. I use gluten-free all-purpose flour but if you’re not gluten-free ...

Start by either butterflying two large boneless, skinless chicken breasts and slicing them in half so you end up with four ...

Serves 4. Every cook needs a recipe with ingredients you can grab in a hurry from the closest market, and a cooking method for those ingredients that takes minutes.

1. Place 1 chicken breast half on a cutting board. Press down on the breast with one hand. With your other hand, hold a large, thin knife parallel to the cutting board and cut the breast in half.

Meanwhile, heat a large, deep skillet. Add the spinach and cook over high heat, tossing, until wilted, about 2 minutes. Transfer the spinach to a strainer; press out the liquid.

During a recent Zoom chat, my sisters and I got nostalgic about my mom's chicken with capers. I live more than 10,000 miles away from my mom and siblings, so we rarely eat together.

For the chicken: 1 skinless, boneless chicken breast (8-9 ounces) Kosher salt and ground black pepper; 1 tablespoon extra virgin olive oil; 1½ tablespoons unsalted butter ...

Make chicken piccata using the same method: Use two boneless skinless chicken breasts or 4 cutlets (about 1½ pounds or 680 grams). Pat the chicken dry with a paper towel.