Brad's stuffed chicken picatta
Saw this and had to cook it. Of course I put my own twist on it.
Ingredients
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For the chicken
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2 large chicken breasts
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1/4 lb hard salami
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1/4 lb geona salami
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1 egg, beaten
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Flour for dredging
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Salt pepper and garlic powder
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For the pasta
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1/2 pkg small shells
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1 tbs olive oil
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1 tsp herbs de province
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1 tsp minced garlic
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1 tsp dry mustard
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For the sauce
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1 lg shallot
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1 tsp olive oil
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1 tbs minced garlic
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1 cup white wine
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Juice of 1 lemon
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1 cup heavy cream
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2 Oz capers
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2 Oz marinated artichoke hearts, chopped
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1 tsp each; dry mustard, white pepper, basil
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1/3 cup flour mixed with 2 tbs oil
Cooking Instructions
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1
Bring 6 qts water to a boil. Boil noodles until al dentè. Drain and rinse. Set aside.
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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.
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3
Deglaze pan with wine. Reduce liquid by half. Add lemon juice and cook 1 more minute.
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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.
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5
At the same time, heat oil in another pan for frying. Have your chicken breasts already butterflied.
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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.
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7
Rinse pasta in hot water. Place back in the pan it was cooked in.
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8
Add oil and seasonings. Toss well. Return to stove over low heat. Cook until pasta warms up. Stir constantly.
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9
Plate pasta, place chicken on top. Drizzle with sauce. Garnish with shaved parmesan, and a cherry tomato. Serve immediately. Enjoy
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