Stella Notte’s take on chicken piccata cuts out the excess fat in some recipes but saves all the nutrients — and the flavor. Chef and owner Mickey Graham says the restaurant cleans all the fat off its chicken, cooks it in olive oil instead of butter, steams its veggies and even grows the lavender out back.
The sauce, made from a clam stock reduction, calls for minimal butter.
“Make sure you don’t put in too much,” says Graham. “Let it reduce — that makes the flavor.”
Ingredients:
8-ounce chicken breast, sliced into 4 pieces and pounded thin
Flour to coat chicken breasts
2 ounces olive oil
Salt and pepper to taste
1 ounce petit capers
4 ounce clam stock
4-5 lavender leaves
1/2 ounce butter
4 ounces steamed veggies
2 ounces rice or risotto
Directions:
1.Pat the chicken breast medallions with a touch of flour, then pan sear them in the olive oil until golden brown, sprinkling with a touch of salt and pepper.
2. When the chicken is cooked, add the clam stock, capers, lavender leaves and butter. Reduce until slightly thickened.
3. Arrange the chicken breast, risotto and veggies on a serving plate and pour the reduction over the chicken.