Chicken Picatta with Summer Vegetables
2 Fresh Corn Ears
1 Summer Pole Beans, handful (like Blue Lake or Kentucky Wonder)
1 Carrot with top, but not too big
1 lb Sweet Shelling Peas (like English)
1 Tender Greens, handful (like Baby Spinach or good-sized Arugula)
4 Chicken Breasts, small (or 2-3 large), no skin
1 Cup Flour
Fresh Black Pepper, to taste
Canola Oil, for Sauteeing
1 Stick of Butter, in pieces, cold
1/2 Cup Dry White Wine
1 Lemon, cut first into segments then smaller pieces (a little bigger than capers)
4 tsp Capers
2 Tbs Parsley Chiffonade, fresh
Fill a large pot with cold water and bring to boil with enough salt to be able to actually taste. Peel the Corn, remove silk, and cut kernels off the cob (reserve cobs for other use). Remove strings from Beans, if there are any, remove tips, and cut into small pieces. Peel or (preferably) wipe Carrots clean, remove ends, and cut into small dice. Shell Peas and discard any that are too big or discolored. When water is boiling briskly, prepare an ice bath and cook Vegetables, one by one, until each is perfectly tender but not mushy. As soon as each Vegetable is cooked right, dip into ice bath to shock (stop the cooking) and set aside (can be done earlier in the day; keep refrigerated if more than a couple of hours until serve).
Slice thin and pound between sheets of plastic to make of uniform thickness. Season slices when ready to cook, dip into Flour to coat very lightly, and sauté in hot Oil until lightly browned, but not dry. Place on top of mixed Vegetables that get heated with fresh Greens, a little piece of Butter and a splash of water.
Wipe out the pan the Chicken was sautéed in and add half of the remaining Butter and allow to brown. When nicely browned (but not burnt!), add Wine and let cook down. Then add the remaining cold Butter, Parsley, Capers, and Lemons, and season to taste. Swirl pan over medium heat until Butter thickens sauce, and pour over Chicken and Vegetables. Serve immediately!