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Restaurant Week: Chicken Piccata from Charleston’s

Posted at 3:14 PM, Jan 14, 2019
and last updated 2019-01-14 16:31:38-05

KANSAS CITY, MO — Kansas City’s 2019 Restaurant Week is officially here. Charleston’s is one of the 150 restaurants coming together across the metro for a good cause. Culinary manager Edd West joins us to make chicken piccata and to discuss the Restaurant Week menu available now at Charleston’s.

Chicken Piccata

Ingredients:

6 oz. chicken breast
Artichokes, sliced
Capers
Asparagus, sliced
Tomatoes, diced
White wine
Lemon
Butter
Angel hair pasta

Method:

Place just enough butter in a pan to cover the bottom of the pan.
Once butter is sizzling, place the chicken breast in the pan and lightly brown on each side, about 2-3 minutes per side. When the chicken is flipped for the first time, add all vegetables.
When chicken and vegetables are finished cooking, de-glaze with wine and butter. Allow about 70-80 percent of the liquid to evaporate.
Allow the piccata to sit for 1-2 minutes before adding the buerre blanc sauce.
Pour 2 oz. of buerre blanc in the pan and toss until everything is coated. If anything looks dry, add more buerre blanc.
On a plate, make a nest of about 1/3 vegetables next to the pre-made angel hair pasta and add the chicken breasts. Pour the remaining ingredients over the chicken.
Add 1/2 ounce buerre blanc on top of the pasta and sprinkle with parmesan cheese.
Garnish entire dish with freshly chopped parsley.