#chicken piccata

[daily-deliciousness]

Lemon chicken piccata

[morethansalad]

Vegan "Chicken" Piccata Meatballs

[gentlemensarts]

[soothslay]

DAY 8 OF KLOKTOBER: favorite headcanon

chicken piccata chuesday

chicken piccata

[uwudonoodle]

Wrote up a recipe today, so thought I'd share it. (This is an example of how I spread the work out to accommodate my chronic fatigue, while still making some great homemade food.)

Crockpot Chicken Piccata: (But you don't have to make it in the Crockpot if you don't want to. I just need the extra time to rest.)

The Chicken:

4 - 6 Chicken breasts

Salt and pepper (measure with your heart)

½ cup Flour (optional)

⅓ cup Water (approximate)

Slice the chicken breasts in half lengthwise to make cutlets (you could pound it to make it thinner, but I can't be bothered). Season both sides with salt and pepper, and dredge in flour (you can skip the flour if you want, the chicken just won't get quite as brown).

Cook the cutlets in a skillet over medium-high heat in batches. They don't need to be cooked all the way through, they just need to have good color on each side. (If you're skipping the Crockpot and serving right away, make sure the chicken is cooked through.) Once golden brown, add them to the Crockpot.

Add about a ⅓ cup of water to the hot pan to scrape off all the stuck on bits (skip this step if they are really burned), and pour it into the Crockpot with the chicken. If not chilling overnight (more on that below*), turn the Crockpot on low while you make the sauce to keep the chicken warm.

The Sauce:

1 Tbsp Extra virgin olive oil

½ cup Shallots, minced (2 - 3 shallots)

1 Tbsp Garlic, minced (4 - 6 cloves)

½ cup White wine

1 Tbsp Lemon zest (1½ - 2 lemons)

6 Tbsp Lemon juice (1½ - 2 lemons)

2 cups Chicken broth

2 Tbsp Capers (a little brine to cover)

½ tsp Black pepper

Salt (only if needed)

2 Tbsp Butter

To be added at the end:

2 Tbsp Cornstarch

2 Tbsp Cold water

¼ cup Italian parsley, fresh chopped

In a medium saucepan, cook the shallots in oil over medium-low heat until softer, about 5 minutes. Add the garlic and cook an additional minute. Add the white wine, bring to a boil, and cook until reduced by about half, 2 - 3 minutes (if you don't do alcohol, just add another ¼ cup chicken broth). Then add the lemon zest, lemon juice, chicken broth, and capers (with brine) and black pepper. Bring to a simmer, then add the butter and stir until melted. Taste to see if the sauce needs any salt (mine usually doesn't as many of the ingredients are very salty). Pour the sauce over the chicken in the Crockpot.

*You can do up to this step the night before, and then put the Crockpot insert in the fridge overnight, covered. If the Crockpot has been chilled, cook on high one hour to warm it up, then on low for 3 hours. If you're cooking it right away where the sauce is already hot, cook on low for 3 hours. In the meantime, you can rest, wash the dishes, and get your vegetable sides prepped.

When the 3 hours are up, wisk together the cornstarch and water, and pour it into the boiling sauce. Gently distribute it by shifting the chicken cutlets around, being careful not to break them up. Put the lid back on, and leave it for 20 minutes to thicken. Add the chopped parsley just before serving. (This is just so it comes out bright green. If it's easier for you to add it to the sauce before going into the Crockpot, that's okay.)

While waiting for the sauce to thicken, boil some pasta, and cook a vegetable, or put together a salad. Serve the chicken cutlets next to the pasta, ladling extra sauce over both the chicken and the pasta. Store the chicken with the sauce in an airtight container for up to 4 days.

~ If you would prefer shredded chicken, you can easily break the chicken up with tongs or two forks. I haven't done it, but you could also probably freeze the sauce after shredding the chicken, to be reheated and tossed with fresh cooked pasta for another meal later.

[yourfoodiedesires]

Chicken Piccata Meatballs | Girl Carnivore

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[whenmemorydies]

Chicken Piccata: a succession of inspiration

Daniel Boulud described his dish Crisp Paupiettes of Sea Bass in Barolo Sauce as a “succession of inspiration” because he drew on dishes he had seen worked on by his mentors to come up with it. This is echoed in The Bear in Carmy’s discussion with Marcus about legacy in 3x07. Boulud’s Crisp Paupiettes of Sea Bass in Barolo Sauce is also paid homage to three times in the show: first with Carmy preparing the dish with Boulud in 3x01, then with Carmy’s hamachi with blood orange reduction and potato chip in the same episode, and finally with Carmy’s sea bass with potato chips in 3x02 (“Boulud nod?” “Boulud nod, yes.”)

But there’s another dish featured on The Bear that’s also been the subject of a succession of inspiration (of sorts)...

In 2021, before The Bear debuted, Chris Storer's sister, Courtney Storer - who works on the show with her brother as a culinary producer and whose professional and personal experiences have also shaped the content of the show - was interviewed in Lulu and Georgia, while she was Culinary Director of Jon + Vinny’s in Los Angeles.

And what dish was featured in the article?

Chicken piccata!

Cut to 2022 and what dish makes it way to episodes 1x02 Hands and 1x05 Sheridan of The Bear?

Chicken piccata!

...and then what does The Bear alum Carmen Christopher (aka Marcus' bestie, Chester) order on his new FX show English Teacher in 2024? You guessed it!

(Alarmingly raw) Chicken piccata!

Courtney Storer (and Donna, Natalie and Carmy Berzatto) would be mortified lmao.

And here's a few more call backs to The Bear in English Teacher:

The Bear, 2x01 Beef / English Teacher, 1x07 Convention

and:

The Bear, 3x09 Apologies / English Teacher, 1x07 Convention

and in case you weren’t sure:

English Teacher, 1x07 Convention

[brattylikestoeat]