[MUSIC]
Hey everybody.
>> Hi guys.
>> So welcome back to How to Feed a Loon.
>> I'm Chris.
>> And I'm Wesley.
>> The loon.
>> The loon.
>> For
you folks today we are making
such a delicious dish.
>> One of my all time favorites.
>> It is really, really,
really so good, so flavorful.
It's an Italian American,
it's just incredible.
This is our Chicken Piccata.
>> It's just amazing.
>> Not chicken pinata, chicken piccata.
>> That would really be full of
it if it was a chicken pinata.
>> [LAUGH]
>> Any way so we started off.
We've already got these-
>> Aren't these gorgeous?
>> Chicken breast already made.
>> Those are golden perfection.
>> Cooked to perfection so.
>> Love it.
>> Really key, really important
thing about chicken piccata
is that you want your chicken cutlets
>> Yes.
>> really thin.
>> Yeah.
>> So, when you're at the grocery store,
a lot of times you will
find chicken tenders.
I don't really like using chicken
tenders because it's got that cartilage
down the middle.
>> Yes.
>> It's chewy.
They're thin, but they're also too skinny.
I go ahead and I try to find,
at some stores,
you can find chicken breasts that are not,
you know, too big.
>> They're so good, though.
You're trying to make a joke, I can see.
>> A joke waiting to happen.
But anyway, we like the smaller breasts.
>> Breasts. [LAUGH] >> But
anyway, you can find this.
But what we do to really
help get them nice and thin.
Why don't you explain how we do that?
>> Yeah, so what we did is we
had the four chicken breasts.
And each one we slipped into a nice
Ziploc bag, a big Ziploc bag.
>> It's a big freezer bag.
>> Freezer bag.
And then what we did is we just pounded it
and pounded and pounded it with a mallet.
>> With a meat mallet, yeah.
>> Turned on its side because you don't
want to leave those little indentions.
>> The goal here is to get it thin,
but you don't want to pulverize it,
because otherwise it will fall apart.
>> Right, exactly.
>> So, hit it kind of gently.
>> Yeah and stretch it out a little bit,
pull it out.
>> Yeah do it kind of at
an angle like that, it helps.
>> [LAUGH] And then after that what
we did is we liberally salt and
peppered each side.
>> Well we took it out of the baggie.
>> Well duh.
>> Okay.
>> [LAUGH] Then we salt and
peppered each side, and then after that
we dredged them in about a quarter,
you put a cup of flour-
>> Uh-huh.
>> And then we dredge each side
to get them nice and coated.
And then we brought-
>> You shake off the excess.
>> Shake off the excess and then we
brought them over here to our skillet.
And we had about a quarter, two quarters,
what how much oil in there?
>> A quarter cup of oil.
>> You're the fry daddy.
[LAUGH]
>> A quarter cup of vegetable oil
in a pretty large skillet
over medium high heat.
You heat that olive oil
up until it's shimmering,
and then you add two at a time.
>> Yeah, don't over-crowd your pan.
>> Never over-crowd the pan.
>> And then you flip it onto the other
side, make it until it's nice and
golden-brown, then you flip it over and
do the same, on the other side.
>> You're cooking it for
four minutes, on one side.
>> [LAUGH]
>> And then you flip it over.
And then don't worry if, at this point,
it depends on how thin you get them, but
they might not be
completely cooked through.
Don’t eat it at this point,
even though it looks delicious.
It will finish cooking when we’re
going to do it in this amazing sauce,
so that’s good.
>> You got a little more to cook on these.
>> So these look incredible,
but we’re not done.
Folks, it’s all about the sauce,
it's all about the sauce.
>> The sauce, the sauce, the sauce.
>> Okay, so now in the same pan that
we cooked these because it's got this
beautiful crust from where I was cooking.
There's so much flavor in that.
>> Flavor town in there.
>> If you have excess oil, you want to
probably discard, well not probably,
discard that.
And now we are going to build the sauce.
And this is so easy.
You're not going to
believe how quick this is.
>> It's such a good sauce.
>> I have this over medium high heat,
you kind of want it cranking.
That's going to sizzle.
[SOUND] This is a half
a cup of chicken stock.
This is a half a cup of dry white wine.
You know the rule, if you wouldn't
drink it, don't cook with it.
>> [LAUGH]
>> It's a good rule.
>> Yeah.
We never have any to cook with.
>> I know because we're
always drinking it.
>> [LAUGH]
>> I have a little on the reserve and
then this is some lemon juice.
Like I said,
lemon juice is super important and
then I've got some fresh lemon zest.
>> Yes.
>> I just used my little zester and
get the zest of a lemon, that's wonderful.
>> I love it, yes.
>> Okay, so now what we are going to do is
we're going to just let this come to
a kind of a nice strong simmer, yeah.
And this right here what I'm doing-
>> You're deglazing.
We're de-glazing.
>> [LAUGH]
>> And
that's just using this liquid to break up.
>> Yeah.
>> And
get all of that crust that's stuck to the
bottom of the pan for our glorious meat.
So much flavor.
>> Yes.
I have to deglaze at the end of every day.
>> Yeah.
>> [LAUGH]
>> Well, I won't even comment on
that.
>> [LAUGH]
>> All right.
We're going to let this come to a simmer
and it's only going to simmer for
about two minutes and
then we're going to add the chicken and
[NOISE].
>> The sauce guys.
It's so good.
All right we're back.
>> The smell is so
amazing
>> Wait.
>> So now
>> I was like we're are we going [LAUGH]
>> Always an adventure in the kitchen.
Okay.
>> [LAUGH]
>> So now this has gone for
about two minutes.
It's just been a nice simmer.
That cooks the alcohol out of the wine,
it reduces it a little bit.
It's so beautiful.
I mean, what we've spent how
many minutes making this now?
So now I'm just going to add this
chicken back into this beautiful sauce.
>> Sounds good.
>> It does sound good and
it smells amazing, okay?
>> And I'm going to prepare
myself over here to eat.
>> To eat.
>> [LAUGH] So, now what I do is just
put this in here a couple times or
I flip it a couple times just to
make sure it's soaking this up.
>> Can I tell something
to the people at home?
>> [LAUGH] I don't think I have
a choice in that, so go ahead.
>> [LAUGH] So I learned [CROSSTALK].
>> Just let me say.
This is going to be only
about three minutes.
>> I just have an interesting little tip.
So when you're setting your plates for
dinner and
you have your steak knives or knives.
When you set your knives,
always put them in towards the plate.
Because back in the middle ages if
you set your knife that way with
the edge out that meant
a sign of aggression.
>> Fascinating.
>> [LAUGH]
>> Really just incredible.
Okay, folks.
>> I'm not all beauty,
there's some brains back here.
[LAUGH]
>> Okay, now you can put your note pads
down, from writing feverishly,
that little tidbit of knowledge.
We're going to let this continue cooking,
this is cooking beautifully,
it's fantastic.
And then we're going to come back, and
we're going to add one of our favorite
things in the world,
>> Yes, capers I love it.
>> Capers, okay.
>> Be right back.
>> Okay.
>> My gosh, you guys.
>> Smells amazing.
>> Smells so amazing.
>> Smells like chicken piccata.
>> So, it does.
And there's nothing much
better smell than that.
>> Not Jon Secada, chicken piccata.
[LAUGH]
>> It's so many people.
>> I'm aging myself is what I'm doing.
>> Yeah, well.
>> [LAUGH]
>> Okay, so
I'm adding these beautiful capers.
I mean add your own like,
capers, they're briny.
They just have this delicious flavor.
>> Peppery, delicious.
I love it, I love it.
>> They're so, so good in there.
They're just quintessential for
chicken piccata.
>> That looks amazing.
>> It really does,
I mean does that not look incredible.
>> I feel like it's
missing something though.
>> Well, your belly?
>> [LAUGH] No something else that adds
a little bit of indulgence to it.
>> Yeah you're right, you're right,
of course you're right.
It's butter, so but
that's what gives it, I mean it gives
it this silky incredible flavor.
So what I do is I just after it's
off the heat, just add that in.
I also like to at this point, you should
always taste your food as you go,
but add a little bit of salt to the sauce.
Now you want to stir
that until that melts.
>> Yes, yes, look at that.
>> It just makes the most succulent,
amazing sauce.
>> It is so good.
I'm just moving it all around, people!
>> Yeah, yeah.
>> And that will just kind of also
thicken the sauce just a little bit,
and it's lucious.
Now this is fantastic when you serve with
fresh-
>> Linguine.
Yes.
>> But it's also really, it's lovely to
serve with just some steamed vegetables.
Like some broccoli,
some whipped mashed potatoes.
>> I'm so hungry.
[LAUGH] Keep talking like that.
>> Really, really good.
Okay, we are ready to plate this.
I mean that is really, really beautiful.
>> So let's places, shall we.
>> Let's just do a switch-a-roo here.
>> Okay.
>> Okay, let's put that right there.
>> Right there.
>> I'm going to, I mean the chicken.
I wanted to tell you,
this is kind of important.
So what I, I did this earlier, a test.
Like I said,
your chicken may not be completely cooked
through when you do it the first time.
That's okay.
When it's cooking and it's simmering
in the sauce it should cook through.
Now, these were nice and thin so
I knew that they were cooked perfectly.
But the way you can test that is just get
a sharp knife and just stick it in there.
And if clear juices come out,
it's cooked through.
If you've got really thick cutlets,
which you shouldn't, but
if you do then definitely do this test.
Because that's when it's going to-
>> Yes.
>> You don't want to be
serving uncooked chicken.
>> Yeah, no,
come on a little closer to me.
>> I know, I know, enough talking.
>> Yeah, and well, yeah.
>> Let's give you a couple because I know.
>> [LAUGH] I love it.
>> It's so beautiful.
Now, of course it's all about the sauce.
>> Yes, look at that.
>> That's so good,
let's do a little more sauce.
>> Well who's another famous person
that rhymes with chicken piccata?
Neil Sedaka.
[LAUGH]
>> I don't know, I forgotta.
>> Chris, wait.
You gotta throw on some lovely.
>> Yeah, yeah we can do a little.
>> Like I'm just standing there.
>> Did you hear what I said?
>> What?
I don't know.
I forgotta.
>> [LAUGH]
>> Okay.
So anyway, I have to repeat
everything because he's too busy
coming up with his own hilarious jokes.
>> You guys, this, I love it.
I actually just,
just almost dripped saliva all over it.
>> I know.
I do it every time when you're
taking forever to eat.
>> Give me some of that.
Love!
>> The chicken is so tender.
This is a magical dish.
>> [SOUND] I love just
running it into that sauce.
I might have to have a little
more sauce on this later.
>> Well,
you've always been a little saucy.
>> [LAUGH]
>> Is it good?
Is it literally to die for?
>> It is literally to die for.
The lemon, the taste is just it’s bright,
it’s such a great meal
to serve on linguine.
>> So what you can do.
>> It’s like a summer Italian dish,
it’s so good.
>> It is, but it’s good year round.
>> Just bright, so bright.
>> We have it all the time.
You can easily double the ingredients for
the sauce because the linguine
really does soak up that sauce.
>> Yeah, double it.
It's so good.
Now, this is 100% Loon approved!
>> I have no doubt about that one.
All right, I am going to dig in.
>> Dig in.
>> The capers.
Aren't they fantastic?
>> The capers are, just everything
has a purpose in this dish.
Yeah, now you can get this recipe,
and many more on howtofeedaloon.com.
>> I think that is in my top,
I don't know that's in my top three
favorite chicken dishes of all time.
It's just so, so good.
>> What's your other two?
>> Don't make me say that.
Don't ask me that.
There are too many, but
that's definitely one of them.
>> [LAUGH]
>> And go to our social media, like and
share us, tell all your friends.
If you like How to Feed a Loon,
chances are your friends will too, so
please share the word,
and make chicken piccata.
>> Make it.
>> [LAUGH] [CROSSTALK] It's so
good y'all, all right bye.
>> Bye.
>> Hey, everybody.
>> Hi.
Now if you like what you saw make sure
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[LAUGH]
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