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Blogs / yum! / Spring 2010 / My Own Private Piccata

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My Own Private Piccata

The Valley is in seasonal limbo. Is it winter or is it spring?

It’s fun to watch – and I am loving the warm(er), sunny blue skies. But as soon as the sun goes down, the temperatures drop; and like fall nights, I am looking for a piping hot dinner to keep me warm. I usually take these days – these diamonds in my week– and hermit. By this, I mean stay at home, turn off all the porch lights so no one comes by and transform into a couch potato, pick up a good book, and sometimes go explore a favorite haunt solo.

 Being alone makes every experience different–eating out alone being one of the more extreme examples. It is important to be able to enjoy time by oneself and when eating out solo. I find that I enjoy my perfect bites more, take longer to finish my wine, really examine my surroundings and entertain myself with random quips of conversation from those dining around me. Actually use every sense to make my solo nights an experience.

I had one such night at DaVinci’s in Hailey (check out their menu). In the winter, the atmosphere is intimate and cozy, warm and inviting, and in the summer it is sunny and the deck is bustle of summer activity and a wonderfully social place to enjoy your meal. It is consistent and yummy, and though it is horrible for some people to imagine, I love the veal piccata. I know the atrocities–but I like veal. And the DaVinci’s piccata sauce is to die for (and a reason for the extra bread in the basket—awesome to sop up the deliciousness of buttery-lemon love). Piccata is a dish that is easily made at home (though DaVinci’s is awesome and good veal isn’t easily available in the Valley. For those not going to hell for eating baby cow, chicken is a great alternative for taste and your wallet). My favorite recipe is from my cooking bible, The Encyclopedia of Cajun and Creole Cuisine. John Folse just gets it right.

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Chicken Piccata

This dish can be made with Veal or fish fillets. Just keep around extra bread to enjoy the sauce! PREP TIME: 20 minutes. SERVES: 4

4 chicken breasts, deboned
1 cup all purpose flour
½ cup vegetable oil
1 tablespoon minced garlic
½ cup dry white wine
1 cup chicken broth or chicken stock
3 tablespoons fresh lemon juice
2 tablespoona capers, drained
4 lemon slices, thinly cut
4 tablespoons unsalted butter
¼ cup chopped parsley
salt and pepper to taste

Slice each chicken breast in half. Place chicken halves between sheets of plastic wrap and pound to an even thickness. Season chicken to taste with salt and pepper, then dust in flour lightly, shaking off the excess. In a large sauté pan, heat vegetable oil over medium-high heat. Sauté cutlets a few at a time, 2-3 minutes on each side. Remove cutlets from pan and pour off all but 2 tablespoons of oil. Add garlic and sauté one minute. Deglaze with white wine. Bring to a rolling boil and reduce to half volume. Add chicken stock, lemon juice, capers and lemon slices. Return chicken to the pan and simmer in stock for 1-2 minutes or until heated thoroughly. Add the butter and parsley, swirling the pan constantly until butter sauce is achieved. Remove from heat and serve with rice or pasta.