March 2021

Chicken and Cauliflower Piccata With Great Frogs Vintners White

Chicken piccata has many variations although some ingredients remain true, lemon, garlic and capers. Cauliflower steaks are a welcomed compliment and if you are adventurous you could try cauliflower piccata and leave the chicken out entirely. For gluten-free you may substitute almond meal or another gluten-free flour. Any way you choose this entree, it is delicious! The lemon is wonderfully complimentary with Great Frogs Vintners white, one of my favorite whites! Vintners white is light and crisp on the palate, balancing the lemon beautifully. I hope you enjoy this entree, it is quick enough for a weekday meal and elegant enough for a special occasion.

ENJOY!

Ingredients

  • 2 large boneless and skinless chicken breasts halved horizontally to make 4

  • 2 tablespoons flour (all purpose or plain)

  • 2 tablespoons fresh Parmesan cheese finely grated (optional)

  • 1 teaspoon salt

  • 1/4 teaspoon black cracked pepper

  • 4 tablespoons unsalted butter divided

  • 2 tablespoons olive oil divided

  • 4 large cloves garlic minced

  • 1/4 cup dry white wine (can be omitted)

  • 3/4 cup chicken stock

  • 2 tablespoons fresh lemon juice

  • 1/4 cup brined capers rinsed

  • 1/4 cup fresh parsley chopped

  • Parmesan Cheese to serve (Optional)

  • 1 Head of Cauliflower, cut in slices to make, looks like a section of a tree.

Method

First, preheat oven to 400 degrees F. Line baking sheet with parchment paper or a silicone mat. Next, slice the cauliflower head in half vertically. From each of those halves, slice parallel to the original cut. slice 1-inch slices, making a steak or tree shape. Place on parchment paper, spray lightly with olive oil on both sides along with salt and pepper. place remaining florets on parchment paper also or save for another day. Roast 20-25 min, turning over partway through roasting time.

While cauliflower is roasting prepare chicken.

  • In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.

  • In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.

  • Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.

  • In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.

  • Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.

  • Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.

  • Garnish with parsley and serve immediately with parmesan cheese, if desired.

  • Place caulifower steaks on plate, garnish with squeeze of lemon and pat of butter or perhaps grated Parmesan.

Notes

*If your sauce doesn't thicken for some reason or you’re pressed for time, mix together 1 teaspoon of cornstarch with 1 tablespoon of water until smooth and lump free, then pour it into the centre of the pan while sauce is boiling (before adding your chicken back into the pan -- at Step 5). Whisk it in quickly to blend it right into the sauce. Once your sauce has thickened, add your chicken and continue recipe from Step 6.

*credits to Isa Chandra Moskowitz and Cafe delights



Michelle AhlersComment
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