The Breeze February 2020

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Valentine’s Day Dinner For Two By Pat Branning Celebrate Valentine’s Day with a lovely dinner for two at home. This delicious Chicken Piccata comes together in no time at all. It’s a Valentine’s meal inspired by romance and Italian cuisine. We’ve given it a Southern twist by serving it on a bed of delicious grits. Chicken Piccata with Artichokes and Shallots Serves 4 -6 Delicious served over grits, orzo or other small pasta for soaking up this delicious pan sauce. Perfect dish for your Valentine’s Day dinner. <strong>The</strong> coating has three steps - flour, eggs and breadcrumbs. 2 split whole boneless, skinless chicken breasts (about 1 pound) ½ cup all-purpose flour Kosher salt and freshly ground pepper 3 tablespoon olive oil 2 tablespoons unsalted butter, room temperature 2 cloves garlic 1 jar (6 ounces) artichoke hearts, rinsed, drained and quartered 2 shallots, rinsed and sliced very thin 1 cup good white, dry wine ½ cup chicken broth Juice of 1 lemon 2 tablespoons capers, rinsed and drained 1 tablespoon fresh flat-leaf parsley, chopped 32
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to ¼ inch thick. Sprinkle both sides with salt and pepper. Return the chicken to the pan and turn to coat each piece with the sauce. Cook just until the chicken is warmed through, about 2 minutes. Serve warm. Mix the flour, ½ teaspoon salt, and ¼ teaspoon pepper in a shallow plate. In a second plate, beat the egg and 1/ tablespoon of water together. Place bread crumbs on a third plate. Dip the chicken breast first into the flour until coated. Shake off any excess. Now dip into the egg mixture. Again, shake off any excess. Dip into the bread crumbs. Deep South Grits Place Chicken Piccata and its sauce on top of the grits for a delicious dish. Heat 2 tablespoons of olive oil in a large pan over medium-high until hot but not smoking. Saute the shallots until softened. Add the chicken. Do not crowd the pan or they will steam. Avoid this by working in batches when necessary. Add the chicken and cook, turning once, until golden brown on both sides and opaque throughout, about 4 minutes per side. Transfer to a plate and set aside. Return the pan to medium-high heat. Do not wipe it clean because the browned bits in the bottom of the pan have lots of flavor. Melt 1 tablespoon of the butter with the remaining 1 tablespoon olive oil. Add the garlic and artichoke hearts and saute just until the garlic is soft about 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes. Stir in the broth, lemon juice, and capers. Reduce the heat to medium, bring to a gentle simmer and whisk in the remaining 1 tablespoon butter. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Stir in the parsley. Taste to adjust seasonings. 2 cups of water 1 ¼ cups whole milk 1 teaspoon salt 1 cup quick-cooking grits ½ cup butter In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir constantly until grits are combined. Let the pot return to a boil, cover the pot with a lid, lower the temperature, and cook for about 30 minutes stirring occasionally. Add more water if necessary. 33
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