I don’t know about you, but I am ready to wrap this week up with a bow and get on with the important business of enjoying the weekend.
This morning I stepped out of my apartment and down to the gym before the sun was up and, as I often do in the early morning, I heard the echo of a rooster crowing over the tops of the buildings in my neighborhood. I live in the heart of the city, but somewhere, there is a rooster.
I need reminders like that from time to time. Sometimes I feel a bit lost in the crush of traffic and people, but there is so much more to this city than first meets the eye.
I’ve said it before, but Frank is a fantastic cook. I’d be lying if I said that I didn’t often dominate the kitchen, but when he gets in there he has a unique sense of how flavors work together and and how to make those flavors shine.
If you have had Chicken Piccata, I imagine you can already imagine how the ingredients in this dish come together in your mind. They are distinct and balanced – tart lemons and salty capers, slight sweetness from white wine, and a hint of butter. We had a masterpiece of a Chicken Piccata on our honeymoon in Healdsburg, California, so as I watched Frank make the dish himself, I knew that both our thoughts were back in wine country. (Back in the day when we didn’t have a nice camera or a blog, and yet we still took pictures of our food. Evidence below.)
With thoughts of roosters welcoming the sun, and favorite honeymoon dishes, I’m off to work. We are meeting friends out for an early dinner tonight, and I can feel the weekend beginning to take shape.
- 4 (6-ounce) skinless, boneless chicken breast halves
- ¼ cup all-purpose flour (about 1 ounce)
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup white wine
- ¼ cup fresh lemon juice
- 2 tablespoons capers
- 2 teaspoons minced fresh garlic
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to ½-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
- Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, ¼ cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle chicken with parsley. Serve with sauce on the side.