I Made Tasty's Creamy Chicken Piccata
Tasty is probably the biggest food channel on Youtube and Facebook - So I thought I'd give one of their recipes a try... This is creamy chicken piccata; it isn't a traditional recipe, but I think it is pretty tasty!

Ingredients:
2 chicken breasts
1 onion, skin on and quartered
500 mL (2 cups) water
Salt and pepper to taste
60 mL (¼ cup) all-purpose flour
60 mL (¼ cup) olive oil
⅓ cup dry white wine
30 mL (2 Tbsp) butter
2 cloves garlic, minced
30 mL (2 Tbsp) drained capers
Juice from ½ lemon
375 mL (1 ½ cups) chicken stock (that you are making)
75 mL (⅓ cup) 35% cream
30 mL (2 Tbsp) fresh flat-leaf parsley, chopped


Method:
Skin and de-bone the chicken breasts.
Place bones, skin, onion, salt pepper and water in a small pot and simmer.
Butterfly the chicken breasts, and flatten with a meat mallet or the bottom of a frying pan.
Season both sides with salt and pepper.
Place the flour on a plate and dredge each piece of chicken in it.
Heat the olive oil in a large fry pan over medium high heat.
Fry the chicken until a golden brown crust forms on each side.
Remove the chicken from the pan and set aside.
Deglaze the pan with the white wine, and cook until reduced by half.
Add the butter, garlic, and capers and cook for about about 2-3 minutes.
Squeeze in the lemon juice and add the chicken stock.
Cook, until the sauce has slightly thickened.
Lower the heat and stir in the cream.
Return the chicken to the pan and turn it to fully coat with the sauce.
Simmer on low for a few minutes, to re-heat the chicken and fully thicken the sauce..
Sprinkle with the parsley if desired, just before serving.


Le Gourmet TV Is Now - Glen & Friends Cooking!

#LeGourmetTV #GlenAndFriendsCooking #TastyChickenPiccata
00:00
Hello everyone! So arguably the biggest food channel on YouTube has got to be
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Tasty. And for the most part the recipes are; I don't know, for me pretty beginner-ish.
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That's not a bad thing you know. I just find them not quite challenging
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enough for me. But you know they pump out a lot of content, a lot of recipes.
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Every once in a while you come across one and you go "that'd be pretty good" not
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traditional but it would still taste great. And so today I'm making one of
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those recipes. So I've got a little bit of chicken stock on the go here, now the
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recipe calls for chicken stock and it calls for skinless boneless chicken
00:43
breasts. I bought skin on bone-in chicken breasts; deboned them, took the skin off
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put them in this pot with an onion some salt and pepper and some water. And I've
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just got that simmering away, so that later in the recipe when it calls for

the chicken stock; I've already made some. Now I've butterflied the chicken breasts
just to make them a little bit thinner. And to make them thinner still I'm just
going to pound them out. The recipe calls for a meat mallet, I don't own a
meat mallet, so bottom of frying pan works just fine. Okay so those are
flattened out. The reason to flatten them out is that you want them to cook evenly
and quickly. I'm gonna wash my hands. All right now; season these both sides, salt
and pepper. Your hands really are the best tool for dealing with the chicken
at this point. I'm using tongs just because I'm going back and forth to the
camera, and I'd end up washing my hands like 40 times before the video was done.
So salt pepper both sides, and we're gonna dredge it in flour. And this recipe
stays pretty true to the original right up to the very end. But I think it's
be good. So we're gonna dredge these in flour. Okay next up we're going
to heat some olive oil in this frying pan.
The idea is that you're gonna shallow fry the chicken cutlets.
it calls for olive oil, I think I would probably use a different oil if it was
my recipe. I don't think olive oil is the best for
this, probably something else, something neutral like a grapeseed oil would be
great. Grapeseed oil mixed with a little bit of
butter to give it some flavour, some really good flavour. But we're gonna go
with the recipe. I'm gonna move this banana bread out of the way, that video
is elsewhere on our channel.
Excellent looks like we're good to go, so in goes the chicken, and you
lightly brown the chicken on both sides.
I think the chickens done it comes out of
the pan now and you set it aside
Now what you've built in the bottom of this pan is oil and flour, you've
essentially built a roux. Now when you deglaze the pan with some white wine it's
really gonna help you thicken that sauce. The recipe doesn't say what kind of
white wine to use, I would use an Italian white wine since it's supposed to be an
italian dish. So scrape up the fond on the bottom and simmer that until the
wine has reduced by probably at least half. it'll thicken a bit as this happens