Description

Chef Jameson Mello prepares the classic Italian dish Chicken Picatta.

Ingredients

• 1/2  Cup(s) Flour
1
•  As Needed Olive Oil
2
• 1/2  Cup(s) Chardonnay
3
• 3  Each 3 oz. Chicken cutlets
4
• 1/2  Cup(s) Chicken stock
5
• 2  Table Spoon(s) Unsalted butter
6
• 1  Tea Spoon(s) Pepper chino or chilli flake
7
• 1  Each Anchovy
8
• 2  Table Spoon(s) Parsley
9
•  To Taste Kosher salt
10
•  To Taste Fresh cracked pepper
11
• 2  Table Spoon(s) Garlic, chopped
12
• 2  Table Spoon(s) Capers
13
• 3  Each Fresh lemon slices
14

Directions

1. Ensure your sauté pan is hot by placing it on a medium to hot flame.
2. Next add olive oil followed by your anchovy. Allow the anchovy to melt into the oil. Once melted add the Pepper chino or chili flake.
3. Flour the chicken lightly on each side and place in the pan. Allow the chicken to cook for about 3 minutes on each side or until brown on both sides.
4. Next add chopped garlic, capers and lemon slices. Do not place the lemon slices on the chicken, instead letting them sit on the pan itself.
5. Add the chardonnay and allow it to reduce down by half.
6. Add your chicken stock and allow it to cook for about 2 minutes.
7. Next add butter, fresh parsley and salt and pepper.
8. If you want to serve with pasta, add your cooked pasta into the pan and mix allowing the flavors to combine.
9. Enjoy!!