For tonight’s dinner I decided to take one of the recipes I recently blogged about, chicken piccata, and attempt a new preparation of it. For my last chicken piccata I dredged a boneless, skinless chicken breast in a flour mixture and pan fried it. The fried cutlets were paired with a simple sauce of chicken stock, white wine, lemon juice, capers, and butter. The last preparation was a very classic, on the nose version of this Italian classic. Although the classic piccata is one of my favorite dishes to both cook and eat today I was feeling experimental.