L’Artisan × St. Lawrence Restaurant: Lemony Chicken Piccata
with Fresh Fettuccine & Garlic-Roasted Broccolini
Cooking time
40 minutes
Servings
2/4
Calories
920 /serving
When an acclaimed Québec chef opens a Michelin-starred restaurant in Vancouver, what would he call it? He’d name it after the great St. Lawrence River, of course. We’re collaborating with J-C Poirier to bring you masterful menus you can recreate at home. Chicken piccata gets a chic treatment, glistening in a classic sauce that’s bright with lemon, capers and parsley. The touchstone accompaniments have a touch of class too. Sumptuous buttered fettuccine noodles and delicately browned spears of broccolini, roasted with garlic, complete each perfectly balanced plate.
We will send you:
- 2 Chicken breasts
- 2 Garlic cloves
- 1 Bunch of parsley
- 1 Shallot (or onion)
- 1 Lemon
- 1 Bunch of broccolini
- 20g All-purpose flour
- 5g Cornstarch
- 20g Capers
- 225g Fresh fettuccine
- 12g Chicken demi-glace
Contains: Eggs, Milk, Wheat
You will need:
Large pot
Large pan
Zester
Strainer
Sheet pan
Oil
6 or 12 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Rolling pin
Total Fat
38 g
Saturated Fat
18 g
Sodium
1350 mg
Total Carb
87 g
Sugars
5 g
Protein
61 g
Fibre
9 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Remove the stem ends of the broccolini. Mince the garlic. Halve, peel and mince the shallot. Zest and juice the lemon. In a small bowl, make the cornstarch slurry by combining the cornstarch and 3 tbsp cold water (double for 4 portions).
Roast the broccolini
On a lined sheet pan, toss the broccolini with a drizzle of oil and S&P. Roast, flipping and adding ½ the garlic halfway, 14 to 16 min., until tender.
Prepare the chicken
Meanwhile, pat the chicken dry with paper towel. Place between two pieces of parchment paper. Using a rolling pin, pound the chicken to a ½ inch thickness; season with S&P. Place the flour on a plate; season with S&P. Working one at a time, coat the chicken in the flour (pressing to adhere).
Cook the chicken
In a large pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium-high. Add the chicken* and cook, 3 to 4 min. per side, until golden and cooked through. Transfer to a plate and reserve the pan.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and return to the pot. Heat on low and add 2 tbsp butter (double for 4 portions); stir well. Pick the parsley leaves off the stems; roughly chop the leaves.
Make the chicken piccata & serve
In the reserved pan, heat 1 tbsp butter (double for 4) on medium-high. Add the shallot and remaining garlic. Sauté, 2 to 3 min. Add the capers, demi-glace, lemon juice (start with ½), reserved cooking water and ½ the lemon zest. Simmer, 2 min. Add the cornstarch slurry and simmer, 1 min. Add 2 tbsp butter (double for 4). Add the chicken and cook, spooning the sauce over, 2 to 3 min., until coated. Add ½ the parsley and S&P. Divide the pasta, chicken piccata and broccolini between your bowls. Garnish the broccolini with the remaining lemon zest and the dish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
