BRAVIUM Chardonnay Food Pairing Recipe CHICKEN PICATTA Featured Cook – Elaine Wong

BRAVIUM Chardonnay Food Pairing Recipe
Featured Cook – Elaine Wong
Derek’s Friend and Former Co-Worker at Cascade
Cook’s Story
“My recipe for Chicken Piccata is one of my “go to” recipes
when I want to impress a date. Cooking with your date/
significant other is a fun way to get to know one another
and at the same time get a tasty reward for your efforts.”
Preheat your oven to 400 degrees F. Line a sheet pan with
parchment paper.
Place each chicken breast between 2 sheets of plastic
wrap and pound to approximately 1/4-inch thick. Sprinkle
both sides with salt and pepper.
Combine flour, salt, and pepper in a shallow plate. In a
second plate, beat the eggs and water together. Lastly,
place the bread crumbs on a third plate. Dip each chicken
breast first in the flour, shake off the excess, dip in the egg
and end with the bread crumbs.
Heat 4 tablespoons of olive oil in a large saute pan over
medium heat. Add the chicken breasts and cook for about
3 minutes on each side until browned. Place on the sheet
pan and allow them to bake for 5 to 10 minutes while you
make the sauce.
For the sauce, over medium heat, melt 1 tablespoon of the
butter and then add the lemon juice, capers, wine, lemon
zest, salt, and pepper. Boil over high heat until reduced in
half - about 3 minutes. Remove the pan from heat and add
the remaining 2 tablespoons of butter and mix.
Serve 1 chicken breast on each plate. Spoon on the sauce
and garnish with a sprinkling of fresh parsley.
2 skinless, boneless chicken breasts
1 cup all-purpose flour
2 large eggs
2 tablespoons water
Salt and Pepper
4 tablespoons Olive Oil
1 cup Italian dry bread crumbs
3 tablespoons unsalted butter, room
temperature, divided
1/3 cup freshly squeezed lemon juice approximately 2 lemons
1/4 cup brined capers, rinsed
Zest from 2 lemons
1/2 cup dry white wine [Bravium]
Chopped fresh parsley leaves, for serving