Chef Larry's Chicken Piccata
Yield: 4 Servings
Ingredients:
4 each Chicken breasts, 5 - 6 ozs. boneless, skinless
1/2 cup Seasoned flour (flour seasoned with salt and pepper)
1/3 cup Cooking oil
2 tsp. Butter
1 tsp. Shallot, minced
1/3 tsp. Garlic, minced
4 oz. Dry white wine
1/3 cup Chicken stock
squeeze Fresh lemon juice
8 each Lemon slices
1 tsp. Capers
to season Salt
to season Fresh ground black pepper
1/2 tsp. Fresh parsley, chopped
Method:
Cut chicken breasts in half. Gently pound chicken breasts to achieve uniform thin slices or scaloppini approximately 1/8 inch thick. Preheat saucepan over medium high heat. Lightly dredge chicken scaloppini in seasoned flour. Add oil to preheated sauté pan. Carefully add chicken scaloppini and sauté until golden brown on both sides and cooked through (approximately 3 - 4 minutes on each side). Remove from pan and reserve, keeping warm. Drain excess oil and return pan to heat. Add butter, shallot, garlic and capers. Saute briefly, do not brown. Deglaze pan with white wine and reduce liquid by 2/3. Add chicken stock continue to simmer, reduce again by 2/3 until sauce thickens. Season with squeeze of lemon, salt and pepper. Stir in parsley and lemon slices. Place sautéed chicken scaloppini on warm plates or a serving platter and top with lemon slices and sauce.
Chef Larry's Notes:
Deglazing is the addition of a liquid such as wine, liqueur or stock to a pan releasing particles of flavor that adhere during the saute process. This process contributes greatly to the flavor of a pan sauce. Deglazing is also done with roast meats and poultry to create sauces, gravies and jus.
Chef Larry's Shrimp Scampi with Crostini
Yield: 4 Servings
Ingredients:
20 each Shrimp, 16/20 ct., peeled, deveined, tail-on
4 oz. Butter
1/2 tsp. Garlic. minced
1/2 tsp. Shallot, minced
4 oz. Dry white wine
1/4 cup Tomato, diced
1/8 cup Scallion, minced
1 tsp. Fresh basil leaves, minced
1 tsp. Fresh parsley, chopped
squeeze Fresh lemon juice
to taste Salt
to taste Fresh ground black pepper
1 tsp. Toasted breadcrumbs
16 pieces Thin French bread strips buttered, toasted
Method:
Preheat a sauté pan over medium high heat. Add butter and melt, do not brown. Add shrimp, garlic and shallot; sauté just until shrimp become opaque. Add tomato scallions and basil, saute briefly. Deglaze with white wine. Allow liquid to simmer and reduce by 1/2. Add squeeze of fresh lemon and breadcrumbs to thicken sauce slightly. Season with salt and pepper. Finish with chopped parsley. Place toasted bread strips on warm serving plates in a criss-cross fashion. Top with shrimp and sauce.
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