National ProStart Student Invitational
Overland Park, Kansas
4 boneless skinless chicken breasts
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp white pepper
3/4 tsp garlic powder
1 Tbs olive oil
8 Tbs cold butter
1/3 cup Pinot Grigio
1/4 cup chicken broth
1/4 cup squeezed lemons (about 4)
3 Tbs capers, drained
4 Tbs minced parsley
Place chicken breasts between 2 large sheets of plastic wrap. Using a meat pounder or rolling pin, lightly pound chicken into 1/4 thickness. Blend flour with salt, pepper, and garlic powder, place into shallow pan. Season the chicken on both sides with salt and pepper. Dip the chicken into the flour making sure you slap the chicken between the hands to get rid of any excess flour. Heat 1 Tablespoon of olive oil (not extra virgin, it will smoke) and 2 Tablespoons of the butter in a large, heavy skillet. Over medium-high heat, cook the chicken until golden brown and cooked thorough, about 3 minutes per side. If your skillet is not big enough to hold the 4 breasts, take the first two cooked chickens and put in baking pan with foil over it and put it in an oven at 200 degrees to hold. Continue to cook the next two chickens in the skillet. Once the chickens are all out of the skillet and in a 200 degree oven (loosely covered with foil), quickly deglaze the pan with the wine while using a whisk to stir the bits of chicken and flour off the bottom. Cook a few minutes to evaporate the alcohol. Next add the chicken stock. Continue to cook, reducing the liquid to about 1/2 cup. Add the lemon juice. Now turn the heat to low, and add the cold butter and continue to whisk. Add the parsley and capers. Return the chicken to the sauce to heat and serve chicken at once with sauce on top.
Pound the chicken between two large sheets of plastic wrap with a rolling pin, or a meat pounder to a 1/4 inch thickness. If you have a very large chicken breast to begin with, you can slice the thickness in half, then pound to 1/4 inch.
When you add the salt, pepper and garlic powder to the flour, make sure you blend it well.
When dredging the chicken through the flour, be sure to pat off any excess flour. Excess flour can burn leaving a bitter taste and can make a caked-on looking chicken breast.
It is important to cook the chicken on medium-high to high heat so that a crust is formed, leaving browned bits in the pan. This will later add flavor to the pan sauce.
If you do not want to use wine in your dish, we use more chicken broth in its place like we do at school. Reduce the wine or chicken broth, whichever you are using to intensify the flavor, this also cooks off the alcohol.
Be sure to use cold butter at the end with the heat on very low or off. If the sauce tastes too lemony or salty, add more butter. If it is too buttery, add more lemon.
April 18: Lunchbreak - Chicken Piccata
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