Chicken Piccata

The New Deli has about come full circle. After twenty-some years, we're back to doing catering. But it took awhile to warm up to it. It's a whole different animal than making sandwiches!

My husband and I were quite ambitious when we first opened our doors in 1985, trying to be everything to everybody. From grinding flour fresh for pancakes, to juicing carrots, to preparing fancy dinners as a caterer, our hands were full. But as many mothers know, customers can hardly compete with the demands of babies and small children.

We were fairly young, fairly inexperienced young parents. It was tough for me to leave our newborn baby with his ill-equipped father when I had an evening of meal preparation at a client's house. I had to reevaluate the importance of offering a catering service. Perhaps serving freshly-prepared meals daily to the locals at lunch-time was ambitious enough.

Years have gone by; we now enjoy a special blessing as grandparents. The responsibilities of parenthood have lightened, and a new era has commenced. The next generation of young people is getting married, looking for caterers, and even looking our way...

  I was perhaps reluctant to resume the responsibility of caterer. Memories of long nights away from family, long stretches of time preparing ghastly amounts of food, are seared into my mind. But I couldn't escape it. Last fall, one of our dear New Deli employees was to be married in Los Angeles , and had enlisted my help. There was a limit to what I could do, being 400 miles away; we would arrive the morning of the wedding, and do what we could.

We arrived as expected, and I discovered the challenge of preparing food on "a wing and a prayer"; the expression took on a very real meaning now. The supplies were there, and a rough outline of a menu, so I began throwing food together.  

Needless to say, the wedding went wonderfully. What's not to like at a wedding? The bride was beautiful, the people were fed; everyone was happy. And it gave me confidence, to see that an event could go that well with last-minute efforts and minimal planning. But I've begun to embrace the opportunity to help friends and family with their events. After all, I probably have more experience!

I've shared a simple recipe for Chicken Piccata; great for serving at a more elegant affair. Using a meat hammer to pound the chicken breast until flattened makes for a tender piece of meat; adding a simple sauce and garnishing with capers, parsley, and lemon adds an elegant touch. Ah, if it could always be this simple!

Chicken Piccata

This elegant dinner idea is a popular choice on our catering menu. The light sauce is flavorful, and the method is streamlined to make for a simple recipe. Plan 1/2 lb. serving per person, to have plenty on hand. Serves 6 or so.

Ingredients:

•  Approx. 3 lb. boneless, skinless chicken breast (about 4 large ones)

•  1 c. chicken stock

•  1/4 c. white wine

•  1/4 c. lemon juice

•  1/4 tsp. salt for sauce (omit salt if using canned, salted chicken stock)

•  1/2 c. flour

•  1 1/2 tsp. salt

•  1/4 tsp. pepper

•  1/2 tsp. paprika

•  2 TBS. parmesan

•  1/2 TBS. chopped garlic

•  1 TBS. olive oil, plus extra for grilling chicken

•  2 TBS. butter

•  1/4 c. capers, drained

•  lemon slices for garnish

•  1/4 c. chopped parsley

Ahead of time, in sauce pan, reduce sauce by boiling down liquids by half: > 1 c. chicken stock > 1/4 c. white wine > 1/4 c. lemon juice > 1/4 tsp. salt for sauce (omit salt if using canned, salted chicken stock)

Set reduced sauce aside. Mix dry ingredients together for dredging chicken: > 1/2 c. flour > 1 1/2 tsp. salt > 1/4 tsp. pepper > 1/2 tsp. paprika > 2 TBS. parmesan

Prepare chicken breasts by hammering to more uniform thickness; they'll be tender, and cook evenly. A meat hammer works great for this!

Get skillet hot, adding a touch of olive oil when hot. Dip the hammered chicken breasts into the flour mix, and grill on both sides until golden and cooked through. Set aside to warm in oven until serving time.

After cooking chicken, prepare sauce. To the same skillet used for the chicken, add: > 1/2 TBS. chopped fresh garlic

Heat just so garlic can cook a bit, without burning. To the garlic, add: > 1 TBS. olive oil > 1 TBS. flour

To the oil/flour mix, add the reduced sauce liquid, bring back to a boil. Finally, remove from heat and stir in until melted: > 2 TBS. butter

Arrange grilled chicken breast on plate, add sauce, and garnish with: > 1/4 c. capers, drained > 1/4 c. chopped parsley > thin-sliced lemon

Serve with vegetables and a favorite pasta or rice.

AUTHOR BIO – Jennifer Cote

Jennifer Cote, with husband Tom, opened The New Deli in Pinole, CA in 1985. Her cookbook, " From the Land of Milk and Honey ", is filled with favorite recipes, plus scripture and insight into Christian living.

Purchase hard-to-find items, helpful cooking tools, whole food ingredients, and gourmet items online at Jen's shop at www.pccuisine.com . A catering menu and a lunch menu can also be viewed at the website. Find more info at: www.PCCuisine.com ; email Jennifer at getrecipes@hotmail.com .