Easy Make Recipe Brads stuffed chicken picatta Restaurant Style

This is how preparing recipe Brads stuffed chicken picatta with 24 ingredients and 9 stages of easy cooking, which is most delicious.

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Good Morning all, at this time you can present recipe Brad's stuffed chicken picatta with 24 ingredients and 9 steps. Next this is how to cook, please read carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 24 ingredients and 9 stages of easy cooking Brad's stuffed chicken picatta.

Ingredients for Brad's stuffed chicken picatta

1. Needed : For the chicken.

2. Needed : large chicken breasts.

3. Prepare : hard salami.

4. Prepare : geona salami.

5. Prepare : egg, beaten.

6. Prepare : Flour for dredging.

7. Needed : Salt pepper and garlic powder.

8. Needed : For the pasta.

9. Prepare : small shells.

10. Prepare : olive oil.

11. Needed : herbs de province.

12. Needed : minced garlic.

13. Prepare : dry mustard.

14. Needed : For the sauce.

15. Needed : lg shallot.

16. Prepare : olive oil.

17. Needed : minced garlic.

18. Needed : white wine.

19. Needed : Juice of 1 lemon.

20. Needed : heavy cream.

21. Needed : capers.

22. Needed : marinated artichoke hearts, chopped.

23. Prepare : each; dry mustard, white pepper, basil.

24. Needed : flour mixed with 2 tbs oil.

If all composition Brad's stuffed chicken picatta it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Brad's stuffed chicken picatta

1. Bring 6 qts water to a boil. Boil noodles until al dentè. Drain and rinse. Set aside..

2. Start the sauce. Heat oil in a large frying pan. Sauté shallots until they start to brown. Add garlic and sauté 1 more minute..

3. Deglaze pan with wine. Reduce liquid by half. Add lemon juice and cook 1 more minute..

4. Add cream, capers, artichoke, and seasonings. Bring to a simmer. Thicken sauce with flour and oil mixture. Use more if you prefer it thicker..

5. At the same time, heat oil in another pan for frying. Have your chicken breasts already butterflied..

6. Sprinkle chicken with salt, pepper, and garlic powder. Put salami on top. Fold back in half. Dredge in flour, then egg, then back in flour. Fry over low heat until chicken is cooked through and breading is browned..

7. Rinse pasta in hot water. Place back in the pan it was cooked in..

8. Add oil and seasonings. Toss well. Return to stove over low heat. Cook until pasta warms up. Stir constantly..

9. Plate pasta, place chicken on top. Drizzle with sauce. Garnish with shaved parmesan, and a cherry tomato. Serve immediately. Enjoy.

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