|Piccata di Pollo|
It's funny how things come together sometimes.
One recent evening I happened to be on twitter when I saw a tweet from Chef Fabio Viviani that read something like "Come get a signed copy of my new cookbook" but what caught my attention was the location was only about a 30 minute drive from home. So after getting the expense authorized by the CFS Finance Department (i.e. Mrs. Stuntman), I will be giving away a copy of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak autographed by Fabio Viviani. Details are below.
I've only recently become a fan. I started watching Top Chef in season 7, so I missed his initial appearance in season 5 but caught him in season 8. Apparently the man has many female fans due to his good looks, but I'm a heterosexual male and I've always said I wouldn't know a good looking man if one came up and slapped me along side my head.
It's okay because I've found other reasons to admire the man. I've watched his web show Chow Ciao! with some interest because I profile a lot of Italian dishes here but what really impressed me was his temperament on the first season's sixth episode of Life After Top Chef. Chef Viviani catered a charity dinner but his sous chef got to the site two hours late with the food. Chef Viviani kept his cool and his guests didn't know his world was falling apart behind the scenes. Honestly, I don't think I would have acted in a similar manner.
I also picked up a copy for myself, and while thumbing through it on my way home, found this recipe that utilized the boneless skinless chicken breasts I had sitting in the refrigerator.
This dish is essentially a seared protein with a pan sauce which makes it perfect for a weeknight meal, so I have categorized it as a Light Stunt. Chef Viviani pairs it with radicchio Treviso, but I decided to take the dish in a different direction.
4 boneless skinless chicken breasts cut in half lengthwise.
3 tablespoons unsalted butter
1 tablespoon olive oil
kosher salt and freshly ground black pepper
1 tablespoon paprika
1/2 cup lemon juice
1/4 cup chicken stock
4 tablespoons capers, drained or rinsed if salted
1 lemon, sliced into 1/6-inch rounds
Cooked pasta of your choice
1. Pound each chicken piece between two sheets of plastic wrap to a thickness of 1/4-inch. Then season on both sides with the salt, pepper and paprika.
2. Place 1 tablespoon butter and olive oil in a large skillet over medium heat. Add the chicken to the skillet and cook until browned on both sides.
3. Add the lemon juice, chicken stock, capers, the remaining butter, and lemon slices to the pan and reduce until the sauce thickens.
I am giving away 1 copy of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak autographed by Fabio Viviani. The contest will end on May 17, 2013 at 12:00 Pacific Standard Time. Good Luck!
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