What’s for Dinner Wednesday

How do you make Chicken Piccata?

For this one we turn to the Italian empresario Giada de Laurentis and her Chicken Piccata recipe. We like to pound the chicken extra thin for extra crispy bits in the pan, and ALWAYS double up on the sauce so that we can also make some linguini or white rice as a starch and let the extra sauce flavor everything. Remember, the flour from the chicken is what thickens the sauce so don’t skimp or make a roux by cooking butter and flour together before adding the stock and lemon. Capers aren’t in every pantry, so if you are missing them, Fresh Market across from the store always has them in stock.

Vegetarians can use meatless chick’n cutlets for the same effect. Pound them very lightly to thin them out, dredge in flour, and cook as the recipe describes.

What wines do you pair with Chicken Piccatta?

Pop a bottle of Syltbar Prosecco while you are cooking and to get the meal started. Bright and minerally, this is a great aperitif with anything light. Normally $21, we have it for $15.29 during our Wednesday dinner special (normally on the shelf at $17.99).

Then try this neat pairing. Open a Matanzas Creek Sauvignon Blanc and a bottle of Roero Arneis and see which pairing you like best. Bright acidity from the Sauv Blanc will balance the acidity of the Piccata sauce leaving you with fruity richness you might not notice normally. Arneis, a low acid grape from Piedmont, offers a contrasting pairing where the floral and pear notes will be highlighted. Of course, a bright acid Pinot is also a hit. This Etude has high acid with dried strawberries and raspberry and will feel extra rich and fruity with the lemon butter.

Come into the shop and get all three (or mix and match any 3) and get an extra 15% off until Friday, March 1 on these. Online order all of them or any mix over $75 and use discount code DINNER to get the deal (you can always order now to get the deal and pick up over the weekend).