Chicken piccata - Recipe | Josh Capon
Chef Capon’s culinary journey started when he was discovered by the legendary chef Charlie Palmer following his graduation from Johnson & Wales University.
Ingredients
- * 3 oz capers
- * 8 tablespoons butter
- * 1 teaspoon cornstarch
- * 1 tablespoon water
- * 1 cup diced tomato concasse
- * ½ cup white wine
- * ½ cup chicken stock
- * 2-4 6 oz boneless skinless chicken
- * Flour for dusting
- * EVOO
- * Salt and pepper
- * 1 bunch parsley
- * 3 lemons
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