For the July 2024 Wine-of-the-Month Club Cooking Demo, V. Sattui Winery’s Chef Consultant André Cardé prepares a Chicken Piccata recipe. A childhood dish that inspired him to become a chef. This is paired with our estate Collina d’Oro Chardonnay, from Russian River Valley in Sonoma County. Enjoy!
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[Music] hi everyone welcome to Visa tuis want of the month club cooking demo today we making a personal favorite of mine chicken picata this is going to go great with our Colina dioro chard however any of the whites from our collection are going to go smashingly with this dish or try it with the Rosé it’s a very wine friendly dish this dish is high in acid it’s nice and bright I’m excited to share with you let’s get to cooking we’re going to start with slicing the shallot we’ve gone ahead and peeled the shallot we’ve nipped off the root end and we’ve nipped off the front what we’re left with is a beautiful clean piece of Shallot we’re going to just go ahead and slice it we just want nice thin slices of what we’re looking for thin to Wi and we’re doing three medium shallots for this we’re going to do some minced garlic we’re just going to nip off the little heel Edge right here discard that and then we’re going to take our clove and take our blade flat across the back and with the back of the Palm away from the blade we’re just going to hit it down against the table what that does is it’s going to crush our garlic and it’s going to make it a lot easier to cut and that’s what we’re looking for right there just a nice mince on the garlic all right now we have the other star of the show besides the lemon we’re going to have Italian flat leaf parsley take about a cup and we’re just going to rough chop it we take it in our hand and we’re going to kind of ball it up it’s going to give us a little more resistance for when we slice and that will just make our work that much easier this will be considered a rough chanon we have our chicken breast this is a particularly large one we went ahead and we just cleaned it up just a little bit just took any gristle off the corner here and then just uh took off the tender right at the base we’re going to go ahead we’re to Butterfly this so we’re going to start from the thick end we’re going to take our knife and we’re going to take our hand flat as we can and the knife very carefully angled and we’re just going to kind of move in a s motion away from the hand always away from the hand and just be very conscious of going through the middle of the bird and keeping even pressure with your knife and with your hand always keeping your hand clear of your blade take your time if you got to saw it a little bit that’s fine but it should Glide right through even us with two butterfly pieces we’re going to go ahead and portion this into a smaller breast go about halfway that way we get a nice more more the size of a chicken breast we’re looking for you can pound these out if You’ like personally I like a little bit thicker of a cut all right so we’re ready to go ahead and we’re going to dredge our chicken we have some seasoned flour that we made earlier it’s just one cup of allp purpose purpose flour a tablespoon of fine ground black pepper tablespoon and a half of kosher sea salt with that we just take our chicken and we’re just going to generously coat it so we have a nice properly dredged piece of chicken we’re going to knock off any excess flour that’s what we’re left with a beautiful cut L of chicken ready to be brown transfer it to a tray and you can season your tray with a a little bit of flour so as it moistens up against that flour it has something more to absorb all right so we have our breaded cutlets we’ve got our saucepan that we’re going to sear into we’re going to add just a little bit of canola just enough to kind of coat the bottom and we can be pretty generous we want to make sure we have a nice thin veneer of oil on the base dust it off presentation side down first and the real key is to go in batches and not overcrowd your pan you want to make sure there’s room for it to sear do like one more one guys perect yeah that’s what you want to see we have a paper towel line tray for transferring off soon as we’re happy with our Browning on both sides go ahead and transfer all right beautiful all right so now we have our brown chicken breast we’re going to go ahead and de glaze our pan we have all this flavor built up it’s the protein and the flour starting with our white wine we want to scrape the bottom and get all that flavor into our sauce We’ll add our garlic and we’re just going to sweat that together for a second all right next we’re going to add our sliced shallots gorgeous from here we’re going to take some chicken sock that we have about a cup and a half and we’re just going to kind of give it a little love here I just want to soften these shells just a little bit more all right we’ll add the rest to our stock all right let’s come into a simmer to this we’re going to add about a half2 a cup of lemon juice we’re going to allow this to lightly reduce just for a few minutes just to let those flavors come together then we’re going to put our chicken back into it all right so all of our flavors are mellow together we’ve got our lemon chicken stock garlic and shallot all nicely sweated and softened we’re going to add in our Capers we’re going to do about 1/4 cup you can do more if you like we rinse these beforehand and that’s just to get off any excess salt brine make sure we have a good flavor without it being too overpowering to the palette from here we’re going to add in half a cup of butter and this is called mounting we’re going to mount our sauce with butter right now and we’ll add in the other half2 cup of butter once again whisk it in let it fully dissolve perfect you see that we’re going to add a about half of our parsley we’ll save the other half for garnishing and we’re ready to go back in with our chicken let’s go ahead and Nestle it into our sauce so our chicken was par cooked we just seared it really for color and to get the flavor at the bottom of the pan we wanted to get that fond developed as it poaches in its own sauce and juices okay our chicken’s done it’s been ped through at this point you can leave it in the sauce and serve it as is or you can pull it for plating like we’re going to do this is just a matter of feasibility just makes it easier for us and then we have our sauce and we’re just going to reduce this for about one more minute so what we’re looking for is just a nice thickened sauce we have our beautiful wine sauce right here still liquidy but in a very good way we still have some nice thickness to it it’s got a nice gloss to it all right we’re ready to go plate so we have some thinly sliced lemons for garnish and we also have the reserved parsley that we had left over I’m going to go ahead and saucer plate just a little bit just to get a Bas line down smells amazing and we’ll just layer our chicken on top beautiful we take some of our sauce go right over top top off of some fresh parsley and we’ll take some lemons and just garnish as you’d like there we have it chicken picata with a Lov white wine sauce let’s give it a taste so the beauty of this dish is the acid of the dish is going to match to your acid of your wine you get a nice bright lemon and it bridgeos beautifully with the acidity of the wine and it just really doubles down the whole effect as well as the the delicious Brown flavoring of the chicken so chicken picadas a classic for me and the reason why it’s one of my favorites is it was one of the dishes that I first learned as a young child that actually got me into cooking to me this is a a pure Taste of Home and uh about as nostalgic as it gets great dish for impressing someone it’s a great dish for a family night meal until next time thanks for joining us cheers