Soda Can Chicken Picatta
Soda Can Chicken Picatta

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, soda can chicken picatta. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Soda Can Chicken Picatta is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Soda Can Chicken Picatta is something which I’ve loved my whole life.

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. Chef John's quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.

To begin with this particular recipe, we must prepare a few ingredients. You can cook soda can chicken picatta using 11 ingredients and 26 steps. Here is how you cook it.

The ingredients needed to make Soda Can Chicken Picatta:
  1. Take 3 minced shallots
  2. Make ready 5 tbsp minced garlic
  3. Make ready 2 bay leaves
  4. Take 1 tsp thyme
  5. Take 2 tbsp Italian seasoning
  6. Get 3 lemons
  7. Prepare 1/2 stick unsalted sweet butter
  8. Make ready 1 bottle pinot grigio
  9. Make ready 1 whole chicken
  10. Take 1 lb capellini
  11. Make ready 1 empty soda can

Dip chicken in flour to coat both sides; shake off excess. Brown chicken in batches, adding additional oil as needed. Use angel hair to complement the light—but powerful—sauce. Season the chicken breast pieces with salt and pepper and dredge them in flour.

Instructions to make Soda Can Chicken Picatta:
  1. Preheat oven to 350
  2. Remove giblets and neck from chicken
  3. Rinse chicken in cold water, pat dry and set aside
  4. Slice lemons in half
  5. Mince two shallots
  6. Mix Italian seasoning and thyme
  7. Half fill can with pinot grigio
  8. Add 1/2 of minced shallots, 1 tablespoon of minced garlic, and 1/4 tablespoon dry seasoning mix to can
  9. Squeeze 2 halves of lemon into can
  10. Pour one glass of wine into casserole dish
  11. Squeeze 2 halves of lemon into casserole dish
  12. Add 2 tablespoons of garlic to casserole dish
  13. Quarter one shallot and spread peels around casserole dish
  14. Place two of the squeezed lemon halves into casserole dish
  15. Take chicken and rub with remaining seasoning mix, one tablespoon of garlic, and 3/4 of remaining minced shallots
  16. Place the two bay leaves inside chicken
  17. Take one of the squeezed lemon halves, remove meat and put rind inside chicken
  18. Take one half of squeezed lemon and pack remaining garlic and shallots into it then place inside chicken
  19. Take chicken and insert can into rear end as close to flush as possible and put upright in the middle of casserole dish
  20. Put casserole dish into oven and cook until thick part of thigh reaches 180°F (approximately 1.5 hours)
  21. Bring one gallon of water to boil and cook capellini til aldente then strain pasta (don't rinse) and return to pot
  22. Add 1/4 stick of butter to pasta and stir into pasta
  23. Pour remaining wine into small pot, bring to boil and reduce by half
  24. Reduce heat to medium and add 1/4 stick of butter and remaining garlic to wine and simmer, then add to pasta and stir
  25. Take chicken out of oven when done, remove can and stuffings, then allow chicken to cool for 10 minutes before carving
  26. Garnish pasta with parmesan and enjoy

Sprinkle both sides with salt and pepper. To cook chicken piccata ahead of time, season flour with salt, pepper and a bit of thyme. Dredge the chicken cutlets in the flour mixture and brown the chicken in hot olive oil on the stove. Carefully remove the chicken-on-a-can from the grill (do not spill the contents of the soda can, as it will be very hot). Carefully lift the chicken from the can and cut into serving pieces.

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