Bite with Belkys: Chicken Piccata with Broccoli Rabe from New River Grill

The Chef: Pauli Virga
The Restaurant: New River Grill
The Dish: Chicken Piccata with Broccoli Rabe

Ingredients:

6 oz. of chicken breast
3 Tbs. of extra virgin olive oil
salt and pepper, to taste
1 pinch of all purpose flour
1/2 cup of white wine
juice of 1 lemon
1 cup chicken stock
1 Tbs. of capers
2 oz. of butter
1 Tbs. of extra virgin olive oil
4 oz. of broccoli rabe
1 Tbs of garlic, sliced
1/2 cup of chicken stock
4 oz. of fresh fettuccine
parsley, to garnish

Method of Preparation:

-First, butterfly the chicken breast by cutting it in half. Then, season with salt and pepper and coat in all purpose flour.

-After cook the chicken in a hot pan with a little extra virgin olive oil. Chef Pauli says it will take about two minutes on each side.

-Next, add white wine, lemon juice, chicken stock and let the sauce reduce.

-Then, add capers and butter. Finish with chopped parsley.

-For the broccoli rabe, sauté garlic and then toss it the greens. Season with salt and pepper and add some chicken stock.

-Now, cook fresh pasta in a pot of boiling salted water. Then, add the pasta to the chicken sauce. Remove the chicken and toss it all together.

To Plate:

Start by serving the fettuccine. Then, place the chicken on top and coat it with the left over sauce. You can garnish with chopped parsley. Serve the broccoli rabe in a separate side plate.

Serves: 1

Serving Suggestion: Sauvignon Blanc

FOR MORE INFORMATION:

Note:

Take a printed copy of the recipe to the restaurant and receive one complimentary appetizer with the purchase of two entrees. (Valid one month after the air date)

New River Grill
706 South Federal Highway
Fort Lauderdale, FL 33301
(954) 618-7000
www.newriverpizzaonline.com