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Credits:
MUSIC
Licensed via Audio Network
STILLS
/BuzzMoji
How to Cook Chicken Picatta ala Chef Buzz at the Saginaw Country Club
CHICKEN PICCATA
4 servings
Ingredients
• 1/2 cup all purpose flour
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 2 Boneless Chicken Breast, pounded to a thickness of 1/8-inch , Cut into Fours
• 1 1/2 tablespoons vegetable oil
• 5 tablespoons butter
• 1 cup dry white wine
• 1/2 cup chicken stock
• 1 garlic clove, chopped
• 1 lemon, juiced, or more to taste, (about 2 tablespoons)
• 2 tablespoon capers, drained
• 1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish
Directions
In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the Chicken scallops in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoons of the butter and, working quickly and in batches if necessary, cook the Chicken until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 4 tablespoons of butter and the chopped parsley. When the butter has melted, return the Chicken scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.
How To Cook The Perfect Chicken Breast: Crispy Outside, Juicy Inside | TODAY
Chef Dan Souza, a cast member on “America’s Test Kitchen” and the executive editor for “Cook’s Science” shares his secrets for cooking a perfect chicken breast every time. All you need, he says, is the right pan and the right technique to get chicken that’s crispy on the outside and juicy on the inside.
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How To Cook The Perfect Chicken Breast: Crispy Outside, Juicy Inside | TODAY