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CHICKEN PICCATA

IF YOURE NOT EARLY YOURE LATE THE FUTURE IS CHICKEN PICCATA EASY SIMPLE ME AND COCO CREATE CHICKEN MAGIC WATCH THE SHOW MAKE THE FOOD FX’S THE BEAR STREAM IT ALL ON HULU!! Ingredients: 1 c AP Flour 4-6 Skinless/Boneless Chicken Breasts Olive oil for pan 1lb Unsalted butter 4 Lemons, halved 2 tbls Pareil Capers 6 cloves minced garlic 1/2 c Chicken Stock 1/2 c Dry white wine 1 tbls Chopped Parsley 1 tbls Kosher Salt 1 tbls Toasted Black Pepper Method: 1. Heat olive oil in a non-stick pan 2. Season AP flour liberally with kosher salt and cracked black pepper. Dredge the chicken in flour mix on both sides, shaking off the excess. 3. Once pan is hot add olive oil, then chicken and cook under med/high heat to brown. After about 2 minutes of cooking add in 1 tbls butter. Flip chicken and add in more butter to continue browning the chicken. About 3 minutes on each side. Remove and rest onto a half sheet tray with a cooling rack. Repeat with other chicken and remove. Drop the heat to medium. 4. Add the chopped garlic and capers. Deglaze the pan with white wine and reduce about 3 min. Add in chicken stock and lemon juice. 5. Add chicken back in and spoon in 3 more tablespoons butter to get the sauce silky. Garnish with Parsley.

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visibility 338,351 views thumb_up 7.4K comment 350 schedule 10:52 2022 4 years ago
IF YOURE NOT EARLY YOURE LATE THE FUTURE IS CHICKEN PICCATA EASY SIMPLE ME AND COCO CREATE CHICKEN MAGIC WATCH THE SHOW MAKE THE FOOD FX’S THE BEAR STREAM IT ALL ON HULU!! Ingredients: 1 c AP Flour 4-6 Skinless/Boneless Chicken Breasts Olive oil for pan 1lb Unsalted butter 4 Lemons, halved 2 tbls Pareil Capers 6 cloves minced garlic 1/2 c Chicken Stock 1/2 c Dry white wine 1 tbls Chopped Parsley 1 tbls Kosher Salt 1 tbls Toasted Black Pepper Method: 1. Heat olive oil in a non-stick pan 2. Season AP flour liberally with kosher salt and cracked black pepper. Dredge the chicken in flour mix on both sides, shaking off the excess. 3. Once pan is hot add olive oil, then chicken and cook under med/high heat to brown. After about 2 minutes of cooking add in 1 tbls butter. Flip chicken and add in more butter to continue browning the chicken. About 3 minutes on each side. Remove and rest onto a half sheet tray with a cooling rack. Repeat with other chicken and remove. Drop the heat to medium. 4. Add the chopped garlic and capers. Deglaze the pan with white wine and reduce about 3 min. Add in chicken stock and lemon juice. 5. Add chicken back in and spoon in 3 more tablespoons butter to get the sauce silky. Garnish with Parsley.
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