Grilled Chicken Breasts
with Capers in a Delicious Picata Sauce
1-1.5 lb. whole skinless boneless chicken breast.
For the sauce:
- 2 Tablespoons
unsalted butter.
- 2 Tablespoons
vegetable, safflower or olive oil.
- 1/4 Cup dry white
wine.
- 2 Tablespoons
fresh lemon juice
- 6 Tablespoons
fresh chopped parsley
- 2 Tablespoons
capers
Prepare the Picata
Sauce as follows:
Drain the capers, and chop coarsely. Bring the butter, lemon juice, dry
white wine and cooking oil to a boil on the stovetop, or your outdoor
burner (if you are that lucky).Remove from heat and stir in the parsley
and the capers. Add some fresh ground black pepper to your taste, and
a pinch or two of salt also to taste. Keep covered.
Slice the chicken breast horizontally. Season with salt and pepper. Grill them on both sides until 1 minute from being done. Timing is critical and varies depending on the size of the slice. Test a piece for doneness. It should just be slightly pink in the middle. Make sure the meat is cooked through but not overdone. In the last minute place the breasts on an aluminum plate or a hand crafted aluminum boat, add the pacata sauce at the last minute of cooking. Serves 4.
GRILLING
TIP:
Add hickory or apple chips to the coals to get a rich smoker flavor on
the chicken surface. This blends fantastically with the picata sauce,
as you probably can imagine.
ENJOY this wonderful dish with rice or a light pasta side dish. It also goes great with a nice fresh salad. A nice Sauterne or even a Chardonnay goes well with this one.
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