|Chicken Paillard in Lemon-Butter Sauce|
We all agreed, however, that we would change one thing: use one lemon rather than two. Maybe we have larger lemons here on California's Central Coast than Martha's chefs are used to using. Or maybe our taste for citrus is more delicate. Or maybe she just REALLY LOVES lemon. Still, two whole lemons of Central Coast size nearly overpowered the dinner.
Also, don't skip the spinach. It's really a nice addition to the dish, flavor and texture. Plus, oh so good for you!