New York Times

Chicken “Piccata” With Chard or Beet Greens

These pungent, lemony chicken breasts that are among the top 10 dinners in my house. I pound chicken breasts thin, – to about 1/4 inch. This way, you can get a good two servings, if not more, out of each boneless, skinless breast. They take minutes to cook, and you can pound the chicken breasts ahead of time and keep them between sheets of plastic in the refrigerator until you’re ready to make dinner.