chikin…
Only because it was requested, I’ll share a recipe. But just this once, I don’t want this turning into some kind of house-husband blog or something…
Pay close attention because this is real complicated (but don’t measure too carefully because that tends to mess things up big-time).
You’ll need about a pound of fresh, boneless, skinless chicken breasts, two cups of dry white wine, two tablespoons of undrained pickled capers, a small handful of crushed garlic cloves, one cup of chicken stock, salt and pepper and about a “one-and-a-two” of extra virgin olive oil.
Heat a large skillet on the highest heat you can generate while releasing some of your pent-up hostility by viciously beating the chicken breasts into oblivion with a meat mallet. Lightly salt and copiously pepper both sides, pour the olive oil into the skillet and immediately slide in the chicken. Constantly move them around for 1 – 2 minutes on a side to get a nice brown crust. Remove the partly cooked chicken, throw in the capers (including the brine they are in) and the garlic, stirring constantly for 1-2 minutes (but don’t let it get too brown). Pour in one cup of the wine, stir and scrape the bottom of the skillet while it reduces by half, drink the other cup of wine and pour in the chicken broth. Reduce the heat to medium low and put the chicken back in the skillet, cooking until done, about 4 minutes.
You can optionally add the juice of a lemon for extra puckerishness.
Put the chicken on a plate and drizzle with the sauce. Serve with some noodles or, better yet, a salad.
Eat. Enjoy. And think of me 
Thank you, thank you. I just love it when a man shares a recipe, along with all the man-speak (“viciously beating the chicken into oblivion”). That might make Doc have second thoughts about exploring the kitchen a bit. He may find there’s more to it than standing in front of the open fridge waiting for something to jump out.
Hello Art, I see you’ve moved into the chicken..er kitchen! Nice place to be in.
I’ve never had anything except plum cake cooked in wine. I shall try out this recipie.
If I give you one of ours you will never be able to eat it [ too spicy!]
Ps. Is Drinking the wine in btwn, necessary or optional
so you are a cooking house husband huh? hehehe jk dontcha hate when people do that…. skim through your blog and pull out the wrong info! lol
Loved your description of ‘me’ in your bio. I have been through a lot of the same stuff you have… never found G-d though. I am thinking I may have to go study in India to do that… find spirituality again. Its easy to lose, but tough to find.
Will be making your chicken tonight. Thanks for the recipe
Oh Wow! Your wife is so lucky lah Art
I will most defintely try it recipe…sounds sooo good!
Thanks for sharing it Art!
Sure wish my hubby liked to cook.
The only thing he likes to cook is omeletes, but he does make some good ones!
Take care!
Margie
OK, Vicki and Mona: some of that was meant to be funny. You don’t have to be vicious and of course drinking the wine is optional. But, Mona, no way could your recipe be too spicy for me!
Kate, thanks for the visit!
Dave, Margie, I hope you enjoy it.
Thanks, Shionge. She doesn’t always think so
Gotcha. I appreciate that. I have been known to think of my ex-boss when taking the meat mallet in hand. Usually what’s under the mallet is pretty unrecognizable after that.
Regarding the wine: I don’t know if you’re – ahem – old enough to remember the late Cajun-cook Justin Wilson or not, but wine was one of his absolute favorite things to cook with. He always insisted that the wine you cook with be a wine you would drink, and then he would say “measure a cup,” but he’d pour about a cup and a half, and then he would take a big swig. Doc still goes around quoting Wilson: “Ah garr-uhn-TEE” you’ll like it!
Oh, I’m old enough, Vicki. I watched him all the time. He was hillarious but a very good cook/teacher. I probably learned a lot about how to cook from that show. I haven’t thought about him in a while. I miss some of the old cooking shows like that one and The Frugal Gourmet that were on Public Television…
I used to watch Justin, and the Frugal Gourmet, and some of those other guys on Saturdays on public TV, long before I had access to the Food Network. I learned a lot about cooking from them. (I bought my first garlic press because of the Frugal Gourmet!) I tried at one time to get an interview with Jeff Smith (who is, or was, a Methodist minister) for The Wittenburg Door. I never got through his PR people. That was before the accusations which seemed to have ended his career.
A lot of the public TV cooking shows still have a relaxed quality to them that the Food Network shows lack. But their drawback is that they seldom have all their recipes online — in part, because they depend on cookbook sales as part of their business model. Food Network, by comparison, makes it easy to go to their web site and see all the recipes for whatever show is on at the time.
When the great character actor Vincent Schiavelli died a year or two ago, I thought not only of his various movie and TV roles but also of the year he hosted that Italian cooking show on public TV.
Hey John. I didn’t know that Schiavelli hosted a cooking show! Justin Wilson and Jeff Smith have both passed on as well.
I agree about the difference. As much as I like the FN, the PBS shows are more laid back…
The Vincent Schiavelli thing was fun. Originally, there was a show called “Cucina Amore,” with this charming, round-faced Italian chef — I want to say his name was Nick something-or-the-other — hosting by himself. He was fun, but then all of a sudden he disappeared without explanation and the show became “The Chefs [plural] of Cucina Amore.” There were two or three rotating chefs, none of whom were TV personalities, so Schiavelli was brought in as the host of the show — he would kibbutz with the chef, explain things to the viewer, compare the chef’s dish to one that his mama made way back when, and so on. One of the chefs was female, and she and Schiavelli got along especially well, so they seemed to feature her more and more often.
Now Art I have a wine stain in the carpet. Any idea’s how to remove it! LOL. Thanks for the recipe. I must get my hubby to read this. That way he will know Men can cook.
I’ve gotta jump back in here, too. I watched the PBS cooking shows, too, including the Frugal Gormet and even Julia Child (she was a class act and had a marvelous sense of humor). Like John, I bought my first garlic press because of Jeff Smith. I agree, the PBS programming was so much better than Food Network.
Ahem…Art don’t speak for me!! I do too know how incredibly lucky I am. I just can’t let you know it all the time or you’ll get the big head! We can’t have that!
Now, RE the PBS chefs, I watched Julia, and John, and Justin every Saturday morning/afternoon mainly because that’s what my mother wanted to watch, but that’s ok. That Justin was a hoot!