I have been neglecting m’boy Wikipedia for a while now, and that stops here. The ‘pedia tells me that “picatta” just means “to be pounded flat” in Italian. And I like that.
Not only because these little suckers will fry up right nice because they are flat and even all over but also because you get to use that tiny little mallet to work out some of your aggression. That little hammer is somehow adorable and violent all at once, and I always imagine a furious little Leprechaun-lumberjack using it. And that clearly makes me happy.
4 chicken breasts, boneless and skinless
2 oz of olive oil
2 teaspoons shallots, minced
2 teaspoons garlic, minced
4 oz white wine
1/2 cup chicken stock
2 tsp of chopped parsley
2 tbsp capers
1 oz of lemon juice
2 tbsp butter
- Lightly pound chicken breast and then dredge in seasoned flour.
- Heat the oil in a saute pan. Cook the chicken until golden brown.
- Remove from pan, add shallots and garlic and cook until translucent.
- De-glaze pan with wine. Add chicken stock, parsley, capers, and lemon juice.
- Let it reduce for 2 minutes and then finish the sauce with butter. Salt and pepper it to taste and serve with your favorite pasta.
Despite his tendency to explain things in such extreme detail that it makes me want to watch E! and read People magazine for 24-hours straight just to give my brain a rest, Alton Brown knows his shiz. This recipe was taken from his and was salty, rich deliciousness. The Chef is usually not a fan of olives, but tapenade made him a believer, so try it on for size if you’re a skeptic.
1/2 pound pitted mixed olives*
2 anchovy fillets, rinsed**
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tbsp freshly squeezed lemon juice
2 tbsp extra-virgin olive oil
1/4 tsp freshly cracked black pepper
- Thoroughly rinse the olives in cool water.
- Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. (I processed less because I like it to keep a sturdier texture. That is the weirdest phrase I’ve typed in a while.) Transfer to a bowl and serve with homemade crostini or pita bread – it needs a bready texture to soak up the saltiness, so purchase accordingly.
*I’d suggest 1/3 each of green, black and something funky like kalamata.
**Just pull them out of the can and go with it. Over-thinking is bad as far as these weird but nummy little thingies go.