Chicken Piccata

Instructions

Pre-Preparation

Recipe source: Boulder Valley School District Food Services

Raw chicken yield is 70%

1. Brine the chicken: Brining method = 1 gallon water to 1/2 cup salt, 1 gallon brine to every 6 lbs. meat.
a. Create the water-salt solution in a large container.
b. Add 6lb. of chicken meat for every 1 gallon of brine solution.
c. Allow the chicken to brine for approximately 30 minutes in refrigeration.

2. Cook spaghetti per package instructions and set aside.
3. Chop parsley.
4. Mince garlic.

Preparation

1. In a bowl mix flour, salt, and pepper.
2. Dredge chicken in flour mixture.
3. Heat tilt skillet and add oil.
4. Pan fry chicken over medium heat, about 5 minutes per side or until 165 degrees F is reached and browned.
6. Finish in the oven if needed.
7. Slice chicken into 1 oz pieces.
8. Make the sauce:
a. In the same tilt skillet, add to the chicken cooking oil - lemon juice, parsley, capers, and garlic and stir.
b. Add in chicken base and water.
c. Bring to a boil.
d. Scrape to get up brown bits.
e. Reduce sauce, adjust seasonings if necessary. Simmer until thickened.
f. Reserve sauce for pasta.

Serving

Reheating instructions if preparing ahead of time or sending to site kitchens:
1. Cool sauce, chicken, and pasta per cooling SOP the day of preparation.
2. On the day of service, place 25 servings of chicken on a sheetpan.
3. Reheat chicken in 350 degree oven until 165 degrees.
4. Reheat sauce and spaghetti until internal temperature reaches 165 degrees.

Serving:
1. Mix sauce with pasta
2. Serve 3oz of chicken over 1 cup pasta and sauce