Chef Dave from Coco's Italian Restaurant & Market made Chicken Piccata. (see recipe below) Wednesday night cooking classes are offered at Coco's Italian Restaurant & Market, where Chef Dave will take you on a culinary journey and teach you techniques, shortcuts, and the best methods for cooking everything in your refrigerator. For the class schedule or more information, go to www.cocoeventsnashville.com.
2 6oz Boneless Skinless Chicken Breasts
2 Tbsp Olive Oil
1/2 Cup AP Flour
Salt & Pepper to taste
2 Tsp Garlic Minced
1 Tbsp Shallots Chopped
8 Spears Asparagus Cut on Bias and Blanched
1/2 Cup White Wine
3 Tbsp Butter
2 servings linguine, cooked according to package directions
Season chicken breasts with salt and pepper to taste, then dredge in flour and shake off excess. Pour EVOO in a hot pan and carefully add chicken. Brown on one side, turn and let other side brown. Add garlic and shallots.
Cook one minute and pour in wine then lemon juice. Reduce to medium heat. Add butter. After butter melts add capers and asparagus.
Continue cooking till chicken is 160 degrees. Add a little water or chicken stock if consistency deems it necessary. Take out chicken breasts and add pasta to pan to coat.
Serve pasta with chicken on top.