This was a fun dinner to make. For a few minutes, I felt almost like a a real “cook” as I juggled the various components, the mixing, the dredging, the sauteing, and coordinating the timing of the risotto so everything arrived on the platter at the same time. Picatta is one of those dishes with an array of contrasting ingredients that ultimately all join together to provide for a wonderfully orchestrated meal. Typically made with veal or chicken, I went the poultry route and once again was reminded of chicken’s versatility.
What in the world is in that sauce pan, you’re probably wondering. I’m so glad you asked. When I first started making my own chicken stock and freezing it I would usually get a “Why are you doing that,” from others. The very minimal response was a resigning shrug of the shoulders and the topic was usually shelved at that point. This meal is a perfect reason to take the idea off the shelf and put it to good use. I get the satisfaction of knowing that chicken I used to smother some biscuits one night last month and then turned the leftovers into a potpie later in the week is making it’s final contribution to our kitchen and table tonight. One bird – three meals, not bad! Conservation aside, I also have a much better idea of what is in this broth than what comes in a box or a can off the shelf. Naturally, I have used both many times but for all these reasons and more, I prefer my own. Once again it is all too indicative of my exciting life, defending my use of homemade chicken stock! I wouldn’t have it any other way.
- 2 chicken breasts, butterflied
- 1 cup chicken stock
- ¼ cup white wine
- 1 medium white onion, diced
- 1 lemon, juiced
- 2 tablespoons capers
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups flour
- kosher salt to taste
- fresh ground peppercorn to taste
- In large saute pan heat olive oil over medium heat add onions and saute until translucent. Remove onions and set aside.
- Divide chicken breasts in half.
- On a hard surface such as a cutting board, place a layer of wax paper or plastic wrap to cover surface. Place separated breasts on covered board and place another layer of wax paper or wrap on top of breasts. Using meat cleaver or rolling pin, pound/roll out meat to ¼ inch thickness.
- In medium size shallow bowl, place flour and mix in ground peppercorn. Dredge each breast in flour.
- Saute breasts for three minutes on each side, be sure to add more olive to pan if necessary. Remove breast from saute pan and cover with foil.
- To the saute pan add chicken stock, butter, wine, lemon juice, capers and onions. Stir well and bring to boil.
- Reduce to simmer, add breasts and continue to simmer for 3 to five minutes. Remove breasts to serving platter(s), pour sauce over chicken.
- If necessary, add a pinch of flour or thickening agent to sauce if it appears to thin after removing chicken.
- Serve immediately and most importantly, savor the flavor!