Posted: May 28, 2012 12:00 PM
Updated: May 28, 2012 2:41 PM
TUCSON - Today on News 4 Cooks at Noon, Chef Benjamin Callender from Brio Tuscan Grille stopped by with their take on a Chicken Piccata. Here's the recipe:
1 oz olive oil blend
2 pieces of chicken (pounded)
2 eggs for egg wash
2 slices of lemon
4 oz. of roasted garlic chicken stock
1/2 juiced lemon
1 tsp of capers
1/2 tbsp chopped parsley
1 melon ball of butter
pinch of salt
pinch of white pepper
6 oz of vegetables
pinch of canadian steak seasoning
3.5 oz of spaghettini
1 oz of herb butter
1/2 tbsp pamesan
1 pinch of salt and pepper
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