BRJMarch23Flipbook - Flipbook - Page 31
like incorporating a grain into the pan at the end, so it absorbs
some of the piccata flavor. After I told her how much we loved
the piccata, Lucy shared her pesto recipe with us, and then a
few more recipes followed, leading my wife, Sue, to wonder,
“Who is this Lucy?” “Don’t worry,” I told her, with a mouthful
of food. “Her kids are older than we are and she’s going to be
your new best friend.” Lucy Q was a wonderful source of inspiration and innovation—and she and her husband did become
great friends for many years and many wonderful, shared memories and meals.
1 cup rice (or other grain, such as orzo or farro)
2 cups chicken broth
2 pounds upland bird or chicken breasts, thinly sliced
1 cup flour
¼ cup olive oil
2 teaspoons crushed or finely diced garlic
¾ cup dry white wine, or vermouth and brandy mixture
⅓ to ½ cup fresh lemon juice
2 tablespoons capers
¼ cup water
¼ teaspoon sea salt (optional)
2 tablespoons finely chopped parsley
Cook the rice or other grain in the broth according to the package directions.
Rinse the cutlets in cold water, leaving them somewhat moist.
Dredge in the flour.
Heat half the olive oil in a large sauté pan over high heat. Add
half of a teaspoon of the garlic. Once the oil is hot, add the