That Cooking School: Chicken Piccata & Honey Grazed Carrots

Owner of That Cooking School and primary Chef Bill Niemer has been in the industry for over 30 years. He specializes in corporate team building, while enhancing the quality of food in senior living facilities. Chef Bill stopped here today to show us how to make a tasty dinner recipe.

Honey Glazed Carrots 

Ingredients

  • 1 package (16 ounces) baby carrots
  • 1 tablespoon water
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 tablespoon lemon juice

Directions

  • Place carrots and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 3-5 minutes or until crisp-tender.
  • Meanwhile, melt butter in a skillet; stir in honey and lemon juice. Cook over low heat for 3-1/2 minutes, stirring constantly. Add carrots; cook and stir for 1 minute or until glazed.

 

Chicken Piccata

  • 2 large skinless, boneless chicken breasts
  • Kosher salt
  • White Pepper
  • ½ cup all-purpose flour
  • 3 Tbsp. extra-virgin olive oil, divided
  • 4 garlic cloves, smashed
  • ⅓ cup dry white wine
  • 1 Tbsp. drained capers, coarsely chopped
  • 4 Tbsp. unsalted butter, cut into pieces
  • 2 Tbsp. fresh lemon juice
  • Chopped parsley and lemon wedges (for serving)

RECIPE PREPARATION

Take the  4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½” thick or less). Season lightly with salt and white pepper. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.

Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.

Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.

Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.

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