508K views · 13K reactions | Chicken Piccata at the Sorority House #sororitychef #pibetaphi #piphichef #oldscoolkevmo #chicken #piccata #winterbreak #vacation #yum | Chicken Piccata at the Sorority House #sororitychef #pibetaphi #piphichef #oldscoolkevmo #chicken #piccata #winterbreak #vacation #yum | By Kevin Ashton | Guys, the semester is over and this is my final meal of the year at the Sorority House. We're doing chicken piccata. I'm going to start by making the piccata sauce. I'm going to go down with some butter and garlic. I got a pan nice and hot. We're just going to kind of saute this really quick. I don't want it to burn so I'm going to keep it moving around in there. Don't let it get stagnant. We're going to go ahead and deglaze this with some white wine. I'm using the 2023 box Chardonnay. It's actually really good stuff. So I'm going to get quite a in there. I'm making enough for about 15 here. We're not doing a single portion. So I'm going to add it all in. Then what we're going to do, we're going to let this all reduce down guys. And it's going to take about 10 minutes. And as it gets about halfway reduced, I'm going to add my capers. I'm going brine and everything. I want a nice briny capery taste in here. Then when that's almost reduced down, we're going to add some chicken stock. And at this point, I've got some really big bold flavors going on in there because I reduced the wine. I reduced it with the capers and the brine. We're going to bring to a boil and I'm going to just kind of thicken it up a little bit with some cornstarch. I'm adding a little bit at a time because I don't want it to get too thick. And once I get that consistency I like. Then we're going to throw in some butter. Guys I'm going to throw it in cold. Stir it up in there immediately. Just whisk it in. It's going to emulsify in. It's going to help thicken a little bit more. This is going to add a nice richness. It's really coming together at this point. We're going to add the juice of two lemons in there. That's going to be it. I want this lemony, garlicky, briny, buttery, all those great flavors. So I'm going to grab a spoon and taste it and guys guess what? I think it's about ready. So let's go ahead and do some chicken. Now I'm doing a dore style chicken today. So I'm going to start with my flour and my eggs. Of course I'm going to season those up. Little bit of salt goes down in both. Then I'm going to do a little bit of black pepper in both of them as well. And grab my whisk and just give that a little bit of stir. Flour first to move it over to them eggs. And once you're mixed this is how we go door guys. We're going to take our chicken. Now my chicken's already been flattened. Pound it out thin and it's ready to go. So we're going to hit it into that flour. Get it coated on both sides. Then it goes straight into the eggs. I'm going to do this with all of them. Then I'm going to head over to the griddle. We're going to get these things cooking. Griddle's hot. We're going down with a little bit of oil. And we're going to throw all these things down. And because I flattened these out and pounded them a little bit. They're pretty thin. They're going to cook really quick. So we load up the griddle. Let them get a nice little crust on them. Flip them over guys and look at that. When they're cooked all the way through go ahead and pull those off. Set them aside for just a second. Clean off that griddle. This time I'm going to add some butter down there. And we're going to cook some veggies. I got a nice blend. Different squash, some zucchini, some carrots. I'm going to add some fire roasted peppers too. We're going to give this a little bit of salt. Go ahead and just start getting this all mixed up. Little stir fry right on the grill. Back and forth. We don't want these to really burn. The squash cooks really quick. The carrots are cut thin so they're not going to take long and of course those roasted peppers they're good to go. They just need to warm through. Once we get them warmed up a little bit. Go ahead and pull those off. Guys it's time to plate. Let me show you what we're doing now. Everybody's taking finals so nobody's in the house right now. So we're going to plate these all for them to eat a little bit later. I cooked some rice a little earlier. I'm going to start that. It's nice herb rice. It's going to go great with this dish. Next we throw in the veggies. Once I get them all loaded up. Guys the chicken goes on top. That's how we're rolling today. Then the last thing we're going to do is hit all of those with that nice piccata sauce I just made. That's going to be a great finisher. So we'll load them all up. Sauce on top. I put these away for the girls and they'll heat them up a little bit later as they return to the house. Look at that. Those are perfect. My job is just about done here for the year but not before I taste my chicken piccata. So I throw a little piece down. I hit it with the sauce. Now I know this is going to be good. I made the sauce. I tasted it. It's absolutely delicious. But of course I gotta taste the dish final just to be sure. And guys let me tell you. It's good. The way that sauce soaks up into that Doray style crust. It's just perfect. Man what a treat. It's been a great year. Thanks for following along on the Sorority House journey. Y'all take care. Cheers everyone.
115K views · 8K reactions | I have been making roast chickens on repeat for the past few months trying to find the best roast chicken ever. While many were very good, a lot of the best recipes required prepping the bird one day in advance. I can’t plan that far ahead when I cook and I know a lot of you are the same. This is my FlavorBomb Chicken. You can use whatever fresh herbs you have and then the punch of garlic, mustard, lemon and anchovy takes it to the next level. The meat is juicy and just so incredibly flavorful #cooking #easyrecipe #chicken #chickendinner #sundayroast #foodstagram #homecooking #dinnerideas #comfortfood #goodfood #foodie #lunch #eating #dinner #foodlover | Corre Larkin | Facebook
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