Chicken Piccata
Season 1; Episode 4

Featuring the track "No Shenanigans When You're On Your Own" by Operation Guillotine

Featuring the track "No Shenanigans When You're On Your Own" by Operation Guillotine

Featured wine Franciscan Estate Chardonnay 2008

Featured wine Franciscan Estate Chardonnay 2008

Spring Vegetable Risotto
Quantity Unit Ingredient
1 Tablespoon Butter
¼ Cup Shallots
1 teaspoon Garlic
1 Cup Wild Mushrooms Sliced
Cups Arborio Rice
2 Cups Chicken Stock Low Sodium
¼ Cup White Wine
¼ Cup Lemon Juice About half a lemon
2 teaspoon Lemon Zest
1 Cup Fresh Asparagus Chopped
½ Cup Sweet Peas Frozen
¾ Cup Asiago Cheese

Spring Risotto Procedure

In a medium saucepan, melt down butter, being careful not to brown. Saute shallots and garlic for a minute and add mushrooms. Add rice and saute until rice browns slightly and is giving off a nutty aroma. *Important – use a wooden spoon to stir and keep the rice moving. Add half the stock and continue to stir on low/medium heat, while it lightly simmers. As the rice absorbs the stock, continue to add a little at a time. It will take about twenty minutes to fully cook. As the final amount of stock is absorbed, stir in lemon juice, lemon zest, asparagus, and peas. Fold in the cheese to complete the dish.

Chicken for the Piccata
Quantity Unit Ingredient
3 Chicken Breasts Trimmed into uniform pieces
1 Cup Flour
1 teaspoon The Edge or Tri-mix
2 teaspoon Oil For Pan Frying
Cup Asiago Cheese Shredded
1 teaspoon Fresh Parsley Chopped
3 Eggs Scrambled

Chicken Procedure

Heat oil in a pan until a pinch of flour sizzles. Season flour with The Edge. Mix last three ingredients in a small bowl to make an egg batter. Dredge chicken breast through the seasoned flour and dip into egg batter mixture. Pan fry each side, and reserve in a pan to bake in the oven (@ 350 for 10 minutes) splashed with your favorite white wine, until internal chicken temperature rises above 165.

*Chef’s footnote – it’s better if you can leave the chicken right in the pan while preparing the sauce, instead of using the oven method, because the chicken and sauce get more time to marry flavors. Remember that when cooking for two!

Piccata Sauce
Quantity Unit Ingredient
½ Cup White Onion Diced
1 teaspoon Garlic Minced
1 Cup Mushrooms Sliced
1 Cup White Wine
2 teaspoon Capers
1 Lemon Sliced into thin wheels
¼ Cup Lemon Juice About half a lemon
2 Cups Chicken Stock
¼ Cup Fresh Parsley Chopped
Talebspoon Butter Softened
½ teaspoon The Edge or Tri-mix

Piccata Sauce Procedure

Saute onions, garlic and mushrooms in 1 tsp of oil (or oil from pan frying the chicken) in a preheated pan, and add wine. Let simmer for a minute, and add capers. Toss in lemon wheels and add lemon juice and chicken stock. Add parsley and reduce to prefered thickness. Finish with swirling in softened butter.

Plate Presentation

Wilt 2 cups of fresh spinach down in a pan with a little oil, seasoned lightly with The Edge.
Rest a finished chicken breast over spinach and top with spoonfuls of delicious sauce.