Italian American, Pollo alla Pollo

Welcome viewers and introduce the two chicken recipes: chicken piccata and chicken scaprialo.

Start with chicken piccata. Season flour with garlic powder, salt, pepper, and paprika. Whisk together.

Heat a 12-inch cast iron skillet on the stove and add olive oil and butter to coat the pan.

Bread the thin sliced chicken in the seasoned flour and add to the hot pan to achieve a golden crust.

Cook the chicken until golden, then remove from the pan, leaving the brown bits for the sauce.

Deglaze the pan with lemon juice and white wine, scraping up the brown bits. Reduce by half to remove sourness.

Add chicken stock to the pan and let it simmer.

Prepare a slurry with flour, garlic powder, pepper, paprika, and salt mixed with cold chicken stock.

Bring the sauce to a boil and stir in the slurry gradually until the desired thickness is reached.

Add capers and a bit of caper juice to the sauce, then return the chicken to the pan to simmer for a few minutes.

Finish the sauce by stirring in a tablespoon of butter for a velvety texture.

Serve the chicken piccata with spaghetti, linguine, mashed potatoes, polenta, or by itself with sautéed broccoli or roasted asparagus.

Garnish with parsley and a lemon wedge before serving.

Transition to the second dish, chicken scaprialo, which will take longer due to bone-in chicken.

Cook hot italian sausage in a hot cast iron pan with oil to brown, then adjust heat to cook through.

Equipment Needed

Spice Level:

Dietary

Allergens