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