Brad's stuffed chicken picatta
Brad's stuffed chicken picatta

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, brad's stuffed chicken picatta. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Brad's stuffed chicken picatta is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Brad's stuffed chicken picatta is something which I have loved my entire life.

Served with pasta, the Stuffed Chicken Piccata could have passed for a restaurant meal. It's one of those meals that makes you start hearing classic love songs in your head. Wheeeeen theeee moon hits your eyes like a big pizza pie, that's.

To get started with this particular recipe, we have to prepare a few components. You can cook brad's stuffed chicken picatta using 24 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Brad's stuffed chicken picatta:
  1. Take For the chicken
  2. Make ready 2 large chicken breasts
  3. Prepare 1/4 lb hard salami
  4. Make ready 1/4 lb geona salami
  5. Get 1 egg, beaten
  6. Take Flour for dredging
  7. Take Salt pepper and garlic powder
  8. Take For the pasta
  9. Take 1/2 pkg small shells
  10. Get 1 tbs olive oil
  11. Make ready 1 tsp herbs de province
  12. Take 1 tsp minced garlic
  13. Take 1 tsp dry mustard
  14. Make ready For the sauce
  15. Prepare 1 lg shallot
  16. Take 1 tsp olive oil
  17. Get 1 tbs minced garlic
  18. Prepare 1 cup white wine
  19. Make ready Juice of 1 lemon
  20. Get 1 cup heavy cream
  21. Get 2 Oz capers
  22. Make ready 2 Oz marinated artichoke hearts, chopped
  23. Prepare 1 tsp each; dry mustard, white pepper, basil
  24. Get 1/3 cup flour mixed with 2 tbs oil

Chicken picatta is one of my all time favorite comfort foods. Warm, lemony, rich and satisfying, it seems indulgent, but this recipe is not nearly as buttery as picatta you've tried at a restaurant. The sauce is made with white wine, chicken stock and lots of lemon. Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine.

Instructions to make Brad's stuffed chicken picatta:
  1. Bring 6 qts water to a boil. Boil noodles until al dentè. Drain and rinse. Set aside.
  2. Start the sauce. Heat oil in a large frying pan. Sauté shallots until they start to brown. Add garlic and sauté 1 more minute.
  3. Deglaze pan with wine. Reduce liquid by half. Add lemon juice and cook 1 more minute.
  4. Add cream, capers, artichoke, and seasonings. Bring to a simmer. Thicken sauce with flour and oil mixture. Use more if you prefer it thicker.
  5. At the same time, heat oil in another pan for frying. Have your chicken breasts already butterflied.
  6. Sprinkle chicken with salt, pepper, and garlic powder. Put salami on top. Fold back in half. Dredge in flour, then egg, then back in flour. Fry over low heat until chicken is cooked through and breading is browned.
  7. Rinse pasta in hot water. Place back in the pan it was cooked in.
  8. Add oil and seasonings. Toss well. Return to stove over low heat. Cook until pasta warms up. Stir constantly.
  9. Plate pasta, place chicken on top. Drizzle with sauce. Garnish with shaved parmesan, and a cherry tomato. Serve immediately. Enjoy

Chicken Picatta is an Italian dish similar to Chicken Francaise only Francaise dips the chicken into flour and an egg wash before pan frying; Piccata typically Another amazingly simple and delicious recipe. I served this with the stuffed red bliss potatoes and they went great together. CHICKEN PICATTA Maggiano's Little Italy Copycat Recipe. Crispy chicken cutlets in a lemony butter and caper sauce, chicken piccata is one of those quick and easy suppers that makes everyone at the table happy. I often make chicken picatta dipped in flour then egg omitting the breadcumbs.

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