Directions: |
Directions:1. Preheat your grill to high.
2. Slice the chicken breasts through the middle with a sharp knife to make two thinner fillets from each chicken breast.
Dissolve the salt in the water in a large bowl or container, then add the chicken and marinate it for 30 minutes.
3. When the chicken is brined, rinse the fillets with cold water and blot them dry with paper towels. Rub each of them with
olive oil and sprinkle with ground black pepper. Cook the chicken on the hot grill for 4 to 5 minutes per side, or until cooked
through.
4. While the chicken cooks, make the sauce by melting the butter in a small saucepan over medium/low heat. Add the garlic
and cook for 2 minutes, then add the wine. Stir in the cream. Add the remaining ingredients for the sauce, raise the heat to
medium, and cook for 3 to 4 minutes or until thicker.
5. Serve the dish by spooning the sauce over the grilled chicken breast fillets. If you’d like to serve the dish with the same
sides as the restaurant (Parmesan-crusted zucchini and a grilled lemon), see the Tidbits below.
Serves 2 to 4.
Tidbits: At the restaurant this dish is served with Parmesan-crusted zucchini, which you can also re-create with a quick and
easy hack. First, preheat your broiler. Brown 1/4 cup panko breadcrumbs in a small sauté pan over medium heat. Cool, then
mix the golden-brown breadcrumbs with 2 tablespoons of grated Parmesan cheese. Slice a zucchini into thin strips that are
around ¼ inch thick, and arrange them on a nonstick baking sheet. Brush basil pesto (which you can find bottled in stores)
over each slice of zucchini, then sprinkle each with some of the Parmesan breadcrumbs. Broil for 2 minutes, just until hot,
and serve with the chicken piccata. You can also add a grilled lemon to each plate by simply browning both sides of each
lemon wedge on the grill as you cook the chicken. |
Personal
Notes: |
Personal
Notes: Tidbits: At the restaurant this dish is served with Parmesan-crusted zucchini, which you can also re-create with a quick and
easy hack. First, preheat your broiler. Brown 1/4 cup panko breadcrumbs in a small sauté pan over medium heat. Cool, then
mix the golden-brown breadcrumbs with 2 tablespoons of grated Parmesan cheese. Slice a zucchini into thin strips that are
around ¼ inch thick, and arrange them on a nonstick baking sheet. Brush basil pesto (which you can find bottled in stores)
over each slice of zucchini, then sprinkle each with some of the Parmesan breadcrumbs. Broil for 2 minutes, just until hot,
and serve with the chicken piccata. You can also add a grilled lemon to each plate by simply browning both sides of each
lemon wedge on the grill as you cook the chicken.
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