What a crowd pleaser! We served this with capellini tossed with a buttered-down version of the same lemon-butter sauce and the gang really enjoyed this easy dinner. Of course with the original recipe serving four, we tripled it so we would feed the hungry troops and we’d have leftovers for lunch. It took us a little over an hour to cook all that chicken, and with the increased frying time and sauce reduction time, we estimate it would take about 22 minutes to cook the original quantity of the recipe.

I had two chefs in the kitchen today, and they worked well both together and individually. First, they pounded the chicken breasts down to about 1/4″…