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.
Ina Garten's Chicken Marbella, Updated | Barefoot Contessa | Food Network
Ina brings back a 1980s classic chicken dish that blends the flavors of sweet prunes with savory olives and lots of garlic!
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Chicken Marbella, Updated
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 9 hr 25 min (includes marinating time)
Active: 15 min
Yield: 6 servings
Ingredients
1/2 cup good olive oil
1/2 cup good red wine vinegar
1 1/2 cups large pitted prunes, such as Sunsweet
1 cup large green olives, pitted, such as Cerignola
1/2 cup capers, including the juices (3 1/2 ounces)
6 bay leaves
1 1/2 heads of garlic, cloves separated, peeled, and minced
1/4 cup dried oregano
Kosher salt and freshly ground black pepper
2 (4-pound) chickens, backs removed and cut in 8 pieces
1/2 cup light brown sugar, lightly packed
1 cup dry white wine, such as Pinot Grigio
Directions
Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
Preheat the oven to 350 degrees F.
Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
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Ina Garten's Chicken Marbella, Updated | Barefoot Contessa | Food Network