For this recipe I defrosted two chicken breast halves overnight. And with a jar of capers from the pantry, I thought I'd make a simple chicken piccata. I chose to use one of my favorite flours, Wondra. It
gives such a unique coating to meats when pan fried. It's usually used
for making gravies because it dissolves instantly without forming
lumps, but as the name implies, it works wonders on just about anything.
To
serve with this quick meal, I had a bunch of white asparagus I bought
last week. I know they're not in season in the Northeast, but at least
they were from California. And they were on sale too. The spears of
asparagus, steamed just until tender but with a little crunch, nicely
complement the pan-fried chicken. If cooked just right, the breasts
should be crispy on the outside and moist on the inside. Make sure you
let the breasts rest, like with any meat, so that the internal juices
redistribute. This recipe is easy to do and so rewarding at the table.
Chicken Piccata
2 boneless and skinless chicken breasts
coarse sea salt
freshly ground black pepper
3 tablespoons Wondra flour
6 tablespoon olive oil
2 tablespoon butter
2 garlic cloves, grated
2 tablespoons capers, rinsed
Remove
the breast tenders and reserve for another dish. Pound the chicken
breasts between parchment paper to 1/2-inch thick. Season with salt and
pepper and coat with flour.
Heat a heavy-bottomed pan over
medium high. Add 3 tablespoons oil and chicken breasts; cook for 3
minutes per side. Remove chicken from pan and let rest.
Wipe out
pan. Allow it to reheat on medium. Add butter and the remaining 3
tablespoons oil. Add garlic and capers. Saute until the garlic starts
to take on color but not burn. Immediately pour sauce on top of chicken
breasts.
Yield: 2 servings.
Joseph Erdos is a New York–based writer and editor, but above all a gastronomer and oenophile. He shares his passion for food on his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.