1 whole piece of boneless, skinless chicken breast (½ breast).
⅓ cup rice flour
2-4 Tablespoon olive oil
1 large clove garlic, minced
Juice of one lemon
2 Tablespoon capers
Salt and pepper for seasoning
Fresh parsley for finishing
Start your rice: In a 2 qt pot (with lid), sweat ⅓ cup of onions with 1 ½ T of butter over medium heat. Don’t let them brown, but do let them get as golden and melty as possible. Add 1 ½ Tablespoons of Boat Sauce and continue to sautée for a bit.
Toast the rice: I don’t usually wash mine for this dish but you may. You want to toast the rice and infuse it with the fat and flavor before adding your liquid. Sautée rice for a few minutes, careful not to let the bottom of the pot burn, and scraping up the bits that stick to the bottom. Season with salt and pepper, and add a bay leaf .
Cook the rice : add 1 ½ cups of chicken stock to the pot, scrape the bottom, and bring to a boil. The second your rice reaches a boil, turn the heat down low, cover with a lid and cook for 15 min. Turn heat off and let the rice sit while you cook the chicken.
Now, take your chicken breast and lay it flat on a cutting board. With a sharp knife, carefully slice it in half crosswise. This can be easier to do when your meat is partially frozen. One at a time, lay pieces between sheets of plastic wrap or wax paper, and pound with a tenderizer, if you have one, or the back of a heavy knife if you don’t. You want to get these cutlets as thin as ¼ inch, but just do your best.
Pour your rice flour onto a plate or shallow platter. Season cutlets with salt and pepper on both sides, then dredge in rice flour.
Heat up a 12-14 inch skillet with 2-3 Tablespoons of olive oil, and keep the heat fairly high as you lay your cutlets down and let them cook, undisturbed, for about 5 min. You’ll want some browning but not burning! Turn cutlets over and brown the other side another 2-3 minutes--at this point your chicken should be fully cooked, but continue to cook if it is not.
Meanwhile, combine ½ cup chicken stock, 1 T Bobbie’s Boat Sauce, and the juice of a lemon in a small bowl.
When your cutlets are done, remove them to a serving platter and cover with foil. You will have some good brown bits on the bottom of your pan, and you may want to add some additional oil to cook the rest of your onions (about ⅓-½ cup) and garlic, scraping the bottom of the pan with a wooden spoon.
Deglaze with the Boat Sauce, stock and lemon, keeping the heat fairly high as you scrape and reduce sauce. After you pan sauce has thickened for a bit, add the capers, and then the cold butter, and whisk to combine. Pour over your cutlets and garnish with a little chopped parsley.