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The Chicken Picatta
Traditionally, Chicken Picatta is made with a floured chicken breast. What differentiates it from a Francaise, aside from the capers, is that a Francaise is egg washed before flouring. However, I personally like to egg wash my chicken when making a Picatta.
Ingredients:
2 Chicken breasts
3 Tbsp of Olive Oil
1/2 Cup of Flour
2 Eggs
4 Garlic Cloves
2 Lemons
2 Tbsp of Capers
1/2 Cup of dry white wine
1 Cup of chicken stock
2 Tbsp of Fresh Parsley
1 Med sweet onion
2 Tbsp of Butter
Prep:
Take each breast and lay it in between 2 layers of plastic wrap and using a mallet, pound the breasts out until they are thin (about 1/2 inch). Empty the cup of flour onto a plate and in a separate bowl, crack 2 eggs and beat. Squeeze all of the juice from 1 lemon into a cup and set aside. Chop the onion finely and set aside. Mince all 4 garlic cloves and finely chop the fresh parsley, then set aside. Rinse and drain the capers and set aside as well. Using the second lemon, cut 2 slices out of the center (the widest part).
Cooking:
Heat a medium sized saute pan to med-high heat. Once the pan is hot, add 2 tbsp of olive oil. When the oil is hot, add the minced garlic and chopped onions and saute until the onions are transparent. DO NOT brown them. Remove the onion and garlic and set aside on a plate. Dredge the chicken in the flour, making sure to coat each side thoroughly and then shake off excess. Then dip each breast in the beaten eggs, coating each side generously and letting the remaining egg drip off. Add the butter to the pan and when melted, place chicken breasts in the pan. Saute each side for 3-4 minutes or until lightly brown on each side. Then remove chicken and set aside.
Deglaze the pan by adding the chicken stock, white wine, lemon juice, and remaining tbsp of olive oil. Scrape the surface of the pan with a plastic spatula to mix any remaining particles from the chicken for flavor. Once heated, return the onions and garlic to the pan and then the chicken along with the parsley and capers. Turn each filet as to coat both sides with the sauce and then drizzle some on top of each breast, while adding the lemon slice. Once the sauce begins to boil, turn the temperature to medium low and cook for another minute or two. Add salt if needed.
Remove chicken and drizzle sauce from pan over each breast.
The Shiitake Mushroom and Spinach Risotto
Contrary to popular belief, Risotto really isn't all that difficult to make. Nor would I consider it very time consuming, relatively speaking. However, it does require a significant amount of attention as you are essentially married to the stove for the remainder of it's cooking process. Risotto can be made so many different ways that it's combinations of ingredients are virtually endless. However, the basic steps remain the same.
Ingredients:
1 cup of Shiitake Mushrooms. (Portobello, Baby Bella, or White Mushrooms will also work)
1 medium Onion
4 cloves of Garlic
4 oz of Spinach (stems removed)
2 tsp of Thyme
1 3/4 Cups of Arborio Rice (MUST be Arborio)
3 tbsp of Olive Oil
5 cups of Chicken Stock
1/2 cup of white wine
1 cup of grated or shredded Parmigiana
Salt and Pepper to taste
Most store bought containers of chicken stock are 5 cups per package. Empty all 5 cups into a sauce pan and simmer the stock (not boil). In the meantime, finely chop the onion, mushrooms, and mince the garlic. Heat a saute pan or skillet to medium heat. Once hot, add a tbsp of olive oil. Take the spinach (stems removed) and place into the pan along with 1 tsp of thyme. Saute spinach until soft and tender, mixing frequently so as to not burn or brown the spinach. Remove spinach and place in a food processor to puree.
In a new sauce pan (non-stick), add the remaining 2 tbsp of olive oil over medium heat. Once hot, add the onions and garlic. Saute until the onion and garlic are clear. DO NOT brown. Then add the mushrooms and saute for about 3 minutes. Add the Arborio rice and continue stirring with a wooden spoon until the rice begins to become clear. Make sure not to brown the rice either. It is at this point, you need to remain at the burner. Once the rice has started becoming clear, add the white wine. When the wine has reduced to about half, begin to add the chicken stock with a ladle, 1 cup at a time, until the rice absorbs the liquid. Salt and pepper to taste. It is important to keep stirring nonstop, through the remaining portion of cooking. The first 2-3 cups will likely be added within the first 5-7 minutes. You'll notice the risotto start to get thick and take on a creamy texture. Keep stirring! Add the remaining tsp of thyme and spinach, then the remaining stock, cup by cup, slowly, as the rice absorbs it until it is gone. During this time add the cup of parmigiana and salt and pepper to taste. The entire cooking process should take somewhere around 20-25 minutes, although I have found that the quality of pan will have an effect on time. That being said, taste it to determine how much more time you need. The rice should be done just a bit more than al dente. It should be firm and defined in texture, but still soft. Once it is finished, turn temp to low and serve immediately.
This recipe can be altered in any way you prefer. I have used goat cheese in place of parmigiana, other vegetables in place of the spinach and mushrooms, and spices and herbs to your preference. Once you get the hang of it, the possibilities are endless.
Enjoy!
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