Laura in San Francisco is having a party for 30-35 persons and wants to serve Chicken Piccata. But, quite reasonably, she doesn’t want to sauté 30+ chicken breasts while the party is going on — so how can she do it in advance?

Chef Kevin Says:
“This is a tricky problem because the chicken breasts are pounded flat (about 1/2 inch thickness), dredged in a flour mixture, and then browned in oil or butter in a hot skillet. This is a great treatment because you brown the breasts in a hot skillet using olive oil or butter for about three minutes per side. The result is beautifully browned breasts and completely cooked — but not over-cooked — chicken. Then a pan sauce is made using white wine, lemon juice, and capers.

To make-ahead, you will want to apply some very effective cooking techniques to your dish. We would like to know more about your menu, kitchen, and skills. Why not schedule a time to call and talk with me? I’m available most mornings next week (check my schedule at Meet Your Chefs) and give me a call. I have some definite ideas about how to prepare an equally delicious dish ahead of time as well as how to effectively create do-ahead Piccatta.”

Tips for right now

:

Do not pound your chicken thin. Instead, keep it at around ¾ inch to 1 inch thick. When browning, be sure to have lots of wiggle room in your pan.

Brown, and as you suggested, do not cook all the way through.
Prepare your sauce on the stovetop.
Finish chicken in the oven.
Finish with sauce.