Solving the dinner-hour’s most provocative question: What new thing might a diva do with chicken breasts?

Seemingly artless at first glance, these prepackaged beauties have stumped us all.

Well, here’s our latest inspiration: a creamy trio of tender, pounded medallions of chicken, shitake mushrooms and tart, tiny pickles. Saturday night swank at its finest, but easy enough for busy weeknight fare.

Save a little money and slice your own cutlets from whole boneless breasts. With a sharp knife, remove the skin and any fat, then slice the breast into two portions down the middle, creating two breast halves (most packaged breasts come this way).

Place the palm of one hand flat on breast half, and slice parallel to the cutting surface into two or three slices, depending on the thickness of the chicken breast.

Pound the cutlets between wax paper using a meat mallet, rolling pin – or in a pinch, even an empty wine bottle or heavy drinking glass will do.

‘In a Pickle’ Shitake Medallions of Chicken
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