Serves 4
Ingredients:
4, six-ounce chicken breasts
4 eggs
1 cup flour
14 cup clarified butter
Salt and pepper to taste
Beurre Blanc for Chicken
2 lemons and zest
1 tablespoon chopped Italian parsley
1 tablespoon shallot
4 peppercorns, crushed slightly
1 cup white wine
1 bay leaf
6 ounces butter
2 tablespoons capers
1 tablespoon lemon juice
2 tablespoons heavy cream
Corn and Butternut Squash Succotash
1 pound butternut squash, diced
1 cup blanched green beans
½ cup smoked bacon
1 cup fresh leeks, chopped
4 ears corn, cut off husk
1 teaspoon fresh tarragon
1 tablespoon chopped Italian parsley
2 tablespoons butter
1 tablespoon olive oil
Directions:
Preheat oven to 400 degrees. Butterfly chicken breast and pound slightly to 3/8 ' thick. Squeeze fresh lemon juice and salt and pepper over breast. Repeat four times. Whisk together eggs and set aside, season flour with salt/pepper. Place chicken breast in flour and dust lightly. Shake off excess flour and drop in egg bath. Repeat with all four breasts.
Heat oven-safe skillet on high and place clarified butter in pan until it wisps. Add chicken breast one at a time. Cook for 45 seconds and flip over. Place pan in oven for four minutes.
To make the Corn and Butternut Squash Succotash, place a pot of water on stove to boil. Peel and dice butternut squash, toss in olive oil and salt/pepper. Place on cookie sheet, roast for 15 minutes. Place green beans into salted, boiling water and blanch until tender. Then, shock in an ice water bath. Saute bacon and cook for four minutes until slightly crunchy. Add leeks and sauté for three minutes. Add corn and tarragon with parsley and cook additional three minutes until corn caramelizes. Add green beans and butternut squash to pan and finish with salt and pepper
To prepare the sauce, reduce wine, peppercorns, minced shallot and bay leaf until only 1 ½ tablespoon liquid remains. Add 2 tablespoons heavy cream and reduce by 1/3. Whisk in room temperature butter and zest from 2 lemons, 2 tablespoons capers, and 1 tablespoon lemon juice. Season with salt/pepper and stir in Italian parsley.
Place succotash in a mound on each plate. Set chicken breast over succotash and top with piccata sauce. Garnish with Italian parsley and serve.