(WXYZ)- Chef Jun from Loccino Italian Bar and Grill in Troy prepared Chicken Piccata on Action News Sunday Morning.
WATCH CHEF PREPARE DISH IN VIDEO PLAYER TO THE RIGHT
Anyone who visits Loccino's on certain days later this week and mentions that they saw this cooking segment on Channel 7 will receive a free appetizer. Owner Tony Shushtari tells the exact days in the video player on the right.
Chicken Piccata
Ingredients: (serves 2 people)
2 cups White wine,
Chicken base
¼ cup fresh lemon juice
3 cups of water
1 ounce fresh chopped garlic and 1 tsp. of corn starch (PICCATA SAUCE)
Four-4 ounce Boneless chicken breast (pounded)
2 cup flour
¼ tsp paprika
1/8 tsp BBQ seasoning
1/8 sugar
1/8 salt
1 egg (egg wash and ½ cup of milk)
½ mushrooms
fresh parsley
14 capers
Olive Oil.
To make the sauce: Reduced wine for 10-12 minutes add the rest of ingredients, except the capers, and simmer for 15 minutes.
To make the flour: Add in a bowl the flour, paprika, BBQ seasoning, sugar, and salt.
To Sautee Chicken: Heat up 2 tablespoons of Olive oil in a large sauté pan over a medium to medium –low heat. Dip chicken breasts in the egg wash then dust in the flour mix, and then sauté chicken for only 3 minutes on each side put them on a pan to go inside the preheated oven at 220 degrees.
To finish the Chicken Piccata: With a dry paper towel, wipe of the saute pan pour and bring the sauce to a medium to medium –low heat in the pan and add the chicken breast to be finished up cooking for 4-5 minutes, adding the capers for the last of the 30 seconds.
