I am finding it very difficult to remember summer.
Watermelon, blackberries, peaches...It all seems so far away now, as I sit in my unheated apartment wearing three layers. But there was a time when fresh sweet corn was readily available, and I would stand over the trashcan and husk it just as the sun was setting (around 7 or 8 o'clock).
Though sweet corn season is over, I feel as though I should record this recipe just so I remember it for next year. It was the perfect combination of flavors--the salty capers, the sweet corn, the acidic lemon juice and crisp white wine. We came up with this one ourselves, just trying to get rid of a few ears languishing in the fridge. Maybe you'll try this with frozen corn, or mark it on your calendar for next year.
Chicken Piccatta with Capers and Sweet Corn
Adapted from Gourmet, October 1991
3/4 lbs. whole skinless boneless chicken breast, halved lengthwise
2 Tb. unsalted butter
1 Tb olive oil
4 Tb dry white wine
2 Tb fresh lemon juice
2 Tb drained bottled capers, chopped
3 Tb minced fresh parsley leaves (use 'em if you got 'em, but it is optional)
1/2 lb. spaghetti or angel hair pasta
Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. In a large, heavy skillet heat half the butter and the oil over moderately high heat until the foam subsides. Saute the chicken pieces, seasoned with salt and pepper, 1-2 minutes on each side or until they are cooked through. Transfer the chicken to a platter and keep warm (Aaron's mom taught us this trick--just stick in the microwave. It'll keep your food warm without even being on!). Add the wine, lemon juice, capers, and corn, scraping the brown bits from the bottom of the pan. Bring the mixture to a boil. Add the chicken and simmer for a few minutes, bringing the ingredients together. Serve over spaghetti or angel hair pasta, garnished with parsley.