4 (6 ounce) chicken breasts
3 tablespoons flour
⅛ teaspoon pepper
¼ teaspoon salt
¼ cup butter
2 tablespoons olive oil
2 table spoons chicken broth
¼ cup white wine
3 tablespoons lemon juice
2 tablespoons drained capers
1 tablespoon parsley
Makes 4 plates. Takes 25 minutes
Pound chicken breasts with kitchen mallet until they are ½” thick. Add flour, pepper, and salt to mixing bowl. Mix with fork or whisk. Dredge chicken through flour mixture.
Add butter to pan. Melt butter on medium heat. Stir frequently. Add olive oil. Add as many chicken breasts that will fit. Cover and sauté at medium heat for 2 minutes on each side or until chicken is cooked through. Repeat for remaining chicken breasts. Remove chicken breasts to serving plates. Add chicken broth. wine, and lemon juice to pan. Bring to boil at high heat. Boil for 2 minutes or until sauce starts to thicken. Stir frequently. Ladle sauce evenly over chicken breasts. Sprinkle capers and parsley evenly over sauce.
1) The Gold Rush of 1849 drew poodles and oodles of French prospectors to California. Nineteenth-century French prospectors loved escargots. (Escargot is snail in English. The French have a word for everything.)
2) But California’s snails did not please the refined Gallic pallets. Mais non, suitable escargots had to be brought in from far-away New Orleans. Escargot trail drives were out. Snails do not last long under the hot Western Sun, especially before the invention of hydrating GatoradeTM. The Escargot Express was born. The most famous driver on this route was none other than Cacti Pa. Cacti loved chicken, wine, lemon juice, and capers. Station chefs along the route served him this entree, calling it “Piccata” in honor of the anagram loving Cacti Pa. And so it goes.
– Chef Paul
The cookbook is also available as an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com