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This post has images! If they do not show up for you, please click through! Happy March! I am retroactively posting this so that I can start linking it in future (present) recipe posts! Yada yada yada, recipe calendar, etc. There's a better way to go about this but who has the time to do everything right? In case you missed them:JanuaryFebruary Ok without further ado: March's recipe! CHICKEN PICCATA Serves 2-430-45 minA “feels more impressive than it is” dish INGREDIENTS 2-4 chicken breastsFlour for dredgingOil or butterLemon juice (fresh or bottled)(1 lemon or 2-3 tablespoons)1/2 cup white wine or chicken brothCapersSalt and pepper to tasteGarlic, minced(optional*) *For real! I usually don’t use it and I tried it the other day just to see, and the difference in flavour was nice but minimal **Sometimes you’ll be advised to rinse your capers—this is only actually important to salt-packed capers, which you should soak before using. Brine-packed capers can be used as-is, although I recommend tasting one first just to make sure it’s not obscenely salty. The capers are why I don’t usually salt this dish until the end, especially if using broth, which is often already salted as well. DIRECTIONS Butterfly (cut flat horizontally: think bagel, not chicken strips) or pound the chicken breasts—you want them to be thin so they cook faster. Make sure your knife (boning or chef knife) is SHARP and be real careful while slicing so you don’t accidentally butterfly the palm of your hand like a…