CHICKEN PICCATA

Steps:

• Trim the end from one of the lemons, slice it into ¼ inch thick slices crosswise, and set aside. Juice the second lemon and reserve.
• To make chicken cutlets, slice each chicken breast in half horizontally, as you want to butterfly them. If the chicken breasts are large, cut each into two pieces after butterflying them. For thicker chicken breasts, after you butterfly them, place them between two pieces of plastic wrap and pound them with a meat tenderizer. Sprinkle both sides generously with salt and pepper. Place the flour in a shallow baking dish. Coat each chicken cutlet thoroughly with flour, shake to remove excess, and set aside.
• Heat the oil in a 12" skillet over medium-high heat until shimmering. Cook the chicken cutlets, without moving them, until browned on first side; about 2 to 3 minutes. Using tongs, turn over the cutlets, cover, and cook until the second side is lightly browned; about 2 minutes longer. Transfer the cutlets to a small plate and keep warm.
• Add the shallot to the empty skillet and lower the heat to medium. Sauté until fragrant, (but not brown); about 1 minute. Add the wine and the capers to the pan and gently swirl, making sure you scrape any browned bits stuck to the bottom of the skillet with a wooden spatula, so you deglaze the skillet. This will take about 3 minutes, at which point most of the wine will be almost completely evaporated.
• To the skillet add the stock and the lemon slices and simmer until the liquid reduces to about ½ a cup.
• Next, add the butter and swirl the skillet until the butter melts and thickens the sauce. Return the chicken and any accumulated juices to the pan. Simmer for a few more minutes, until the chicken is cooked through, turning it over a couple of times. Add the lemon juice (all or half of it, depending on how much you like lemons). Sprinkle with the parsley and let it rest for a few minutes before serving.
• In a medium size saucier or saucepan, add the stock (and the water if using) and bring to a simmer over high heat. Slowly mix in the cornmeal, in a constant but gradual stream, whisking constantly.
• Bring to a boil and lower the heat to medium-low, while whisking frequently. After 10-15 minutes, switch to a wooden spoon or silicone spatula. Continue stirring, scraping the bottom of the pan to prevent scorching, until the polenta is no longer grainy and has a creamy consistency. The polenta should be thick and it should almost pull away from the side of the saucepan. This will take a total of about 40-45 minutes.
• Season the polenta with the salt and stir in the butter. At this point, polenta should be nice and smooth but, if it has any lumps, just beat vigorously with a stiff whisk. If the polenta becomes too firm or begins to set before it is ready, add a small amount of water (or stock) and beat it with a whisk until fully incorporated and no lumps remain.
• Turn off the heat and add the Fontina and Parmesan cheeses, mixing well to incorporate. Cover and set it aside until ready to serve. If you won't serve the polenta right away, scrape it into a container and chill until set; then, cut into pieces for grilling, searing, or frying.