Chicken piccata offers a taste of Italy

This week, I am sharing a very simple recipe for chicken piccata.

CHICKEN PICCATA

Ingredients

1 pound uncooked chicken breast, thinly sliced

Flour, for tossing the chicken in

5 tablespoons olive oil, divided use

2 teaspoons chopped garlic, divided use

1⁄2 cup chicken stock

1 tablespoon capers

2 tablespoons butter

Juice and zest of 2 lemons

2 tablespoons chopped parley

For potatoes and greens:

1 pound cooked red potatoes

1 cup sherry wine

1 teaspoon chopped fresh rosemary

2 cups chopped mustard greens

Putting it together

Toss the chicken breast in the flour until lightly coated and set aside. Add 3 tablespoons oil to a large sauté pan over high heat. Once the oil starts to smoke, add the chicken in a single layer. Cook for about one minute and then turn. Cook for about one more minute, then remove the chicken from the pan and set aside.

Without washing the pan, add 1 teaspoon garlic and cook for about one minute. Add the chicken stock and bring to a boil. Return the chicken back to the pan and turn the heat to low. When the chicken is fully cooked, add the capers, butter, lemon juice, zest and parsley and turn the heat off. Adjust seasoning, if needed, and let the chicken rest for at least five minutes before serving,

Meanwhile, in a second large pan over high heat, add 2 tablespoons olive oil and the potatoes and cook until golden on all sides. Add 1 teaspoon garlic and cook for a few seconds. Add the sherry wine, rosemary and mustard greens and turn the heat to low. Let it cook for about five minutes. Add salt and pepper, to taste. You can add some butter to the potato-mustard green mix or serve it as is.

To serve, add a nice helping of both the potatoes and the chicken to a plate and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.