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We're in the kitchen today with Memmo Torres and Jennifer Sagers from Cucina Toscana. They're participating in the Downtown Dine o'Round. With that event, you can get a three course meal for just $30 through September 28th.
Course 1: Barbabietole Insalata (Beet Salad)
Course 2: Tutta Pasta (Housemade gnocchi and spinach ricotta ravioli)
Course 3: Choice of : -Piccata Di Pollo Al Limone (Chicken, artichokes, capers, in lemon white wine reduction)
-Lasagna (handmade pasta with veal, beef reduction, parmigiono)
-La Chiantichiana (Pork Tenderloin, porcini mushrooms simmered in Chianti sauce)
-Spaghetti Al Crudo (Spaghetti, roasted cherry tomatoes, basil, garlic, olive oil)
Piccata Di Pollo al Limone
1 Chicken Breast
1 Clove Garlic
1 Oz. White wine
3 Oz. Butter
4 Oz. Mushrooms
1 tsp. Capers
1 Tbls Chicken stock
1 oz Lemon juice
3 Artichoke hearts
Butterfly chicken and pound until flat
To make reduction: In a fry pan add the garlic, butter, mushrooms, capers, chicken stock. Saute' 2 minutes then add white wine and lemon juice. Saute' approximately 2 minutes longer until creamy.
In another frypan add olive oil, flour the chicken and put chicken into pan.
Plate: Put chicken on the plate, pour lemon/white wine reduction over chicken, add capers and artichoke hearts.