Chicken – Due Sorelle

Panko cutlets seasoned with smoked paprika and cayenne, fried crisp and topped with a lemony arugula and shaved fennel salad.

Chicken thighs soaked in milk and lemon, glazed with a balsamic teriyaki of honey and soy, and served over dressed greens with shaved Parmesan.

One of the five French mother sauces: a pale roux loosened with warm chicken or fish stock and sharpened with lemon.

Chicken breasts pounded thin, seared, and finished in a lemon, caper and butter pan sauce over spaghetti.