Name: Chicken Picatta with Late Summer Salad
Ingredients: 1 lb boneless skinless chicken breasts; Salt and black pepper to taste; 1 cup all purpose unbleached flour; Olive oil, canola oil or ghee as needed; 1 cup dry white wine of your choice; 2 cups chicken stock; 2 TBS capers (optional); 1/2 a lemon; 4 TBS butter, cut into pieces; 1 TBS basil, chopped; 1 head fresh lettuce, washed and torn; 1/2 cup red bell pepper, diced; 1 cup jicama, diced; 1 TBS grating cheese (optional); 2 TBS red wine vinegar; 1 tsp dijon mustard; 1/2 tsp salt; 1/4 tsp black pepper, coarsely ground; 1 tsp granulated sugar; 1 tsp finely chopped oregano or rosemary (optional); 1/3 cup extra virgin olive oil

Chicken Picatta with Late Summer Salad

Author: Danielle Goldstein

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Description

With its red, white and green colors, this tantalizing salad invokes the Italian flag.

Ingredients

Scale

For the chicken

1 lb boneless skinless chicken breasts
Salt and black pepper to taste
1 cup all purpose unbleached flour
Olive oil, canola oil or ghee as needed
1 cup dry white wine of your choice
2 cups chicken stock
2 TBS capers (optional)
1/2 a lemon
4 TBS butter, cut into pieces
1 TBS basil, chopped

For the salad

1 head fresh lettuce, washed and torn
1/2 cup red bell pepper, diced
1 cup jicama, diced
1 TBS grating cheese (optional)

Italian vinaigrette

2 TBS red wine vinegar
1 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper, coarsely ground
1 tsp granulated sugar
1 tsp finely chopped oregano or rosemary (optional)
1/3 cup extra virgin olive oil

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Instructions

Chicken Picatta
1. Put the chicken breasts between sheets of parchment paper or heavy duty plastic wrap (laying them flat in a gallon sized ziplock bag works great!). Using a mallet or the back of a small pan, lightly pound the breasts to flatten them and thin them out.
2. Season the breasts on both sides with salt and black pepper. Then dredge them on both sides in the flour. Heat 1/4 inch of olive oil, canola oil, or ghee in a skillet on medium-high. Saute the breasts for about 3 minutes per side, flipping with tongs. Work in batches so the breasts have plenty of room and are in a single layer. When they are golden brown on both sides, remove them to a plate.
3. Drain off the oil from the skillet. Add the white wine and simmer it until you have about 1/2 cup, scraping up any brown bits from the bottom of the pan. Add the chicken stock and simmer until you have about 1 1/2 cups of sauce. Add the capers (optional), juice of half a lemon, and the butter. Continue to cook on medium heat until sauce thickens slightly. Turn off the heat and stir in the basil.
Late Summer Salad
1. Combine the lettuce, bell peppers, and jicama in a salad bowl.
2. Put the ingredients for the vinaigrette in a jar and shake it like you mean it! Or, whisk everything except for the olive oil in a mixing bowl, then gradually whisk in the olive oil little by little.
3. Garnish with cheese (optional).

Notes

Quick tips: If you feel comfortable with a knife, filet each chicken breast by cutting through it horizontally to make 2 thin pieces. Then, the pounding is minimal!
Make it your own: Try roasting the peppers in the oven at 450 degrees for 15 minutes with a bit of oil. Put them into a bowl to cool, then peel them and take out the seeds. Delicious in a salad!