Chicken piccata | asparagus 'noodles'
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- Опубликовано: 2 авг 2024
- Thanks to Magic Spoon for sponsoring this video! Use the promo code RAGUSEA at checkout to get $5 off your order today → magicspoon.thld.co/raguseamay
**RECIPE, SERVES 2**
1 large chicken breast
1 large shallot
3-4 garlic cloves
1 lb (453g) bunch asparagus
1 lemon
fresh parsley
capers
flour
olive oil
butter
salt
pepper
chili flakes (very optional)
Peel and roughly chop the shallot and garlic. Trim the woody ends of the asparagus and cut each spear into thin, noodle-like slices. Cut the lemon in half.
Slice the chicken breast so that you get two pieces of half their original thickness. Pound them out so that the head end is about the same thickness as the tail end.
Get all of your other ingredients handy, since you'll need them fast. Get a wide pan heating on medium and coat the bottom with olive oil.
Season the chicken with salt and pepper and toss to coat in a handful of flour. Lay the pieces in the oil and cook until golden on both sides and finished on the inside (I pulled mine at 160ºF/71ºC, and it took me 6 minutes to get there). Be conservative with the heat and don't let anything at the bottom of the pan burn. Pull the chicken out.
Dump in the garlic, shallot and asparagus. Stir constantly and cook for a minute until the garlic and/or fond seem on the verge of burning. Deglaze with water, and turn the heat to high. Stir constantly as you soften the asparagus, and add more water as needed to keep the pan from drying out and burning.
As you cook, add in some drained capers, a pinch of chili flakes, and lemon juice (I used the whole lemon but you might want to start with half). When the asparagus seems just limp and noodly, turn off the heat and wait for the bubbling to almost stop.
Stir in enough butter (and maybe some additional water) to get a sauce as creamy and glossy as you'd like, keeping in mind that you need enough sauce to coat the asparagus and the chicken. Taste for seasoning - you might not need any additional salt, especially if you used salted butter.
Lift the asparagus out of the pan distribute it on your plates, leaving most of the sauce behind in the pan. Tear in some parsley leaves, stir and let them wilt in the heat that's left in the pan/sauce. Place the chicken on the plate and top everything with the sauce. 
Хобби
My roommate loves Magic Spoon but prefers almond milk. So he eats cereal made of milk with milk made of nuts.
What a fascinating modern-day age we live in 🤨
Deez nutz
Lol
nut milk
Reminds me of when I first got oat milk and decided to try this new cereal they had in stock.
The milk came in a box
The cereal came in a carton
I'm currently eating a sampler of Magic Spoon. It's... OK. The cereal tends to get stuck in mushy clumps in my back teeth.
no white wine? Feels like a natural addition to this sauce. I fear the internet has bullied adam into using less wine
So I made this for dinner tonite after seeing this vid...
**AND I ADDED CHARDONNAY**
and like, how could you NOT make it with wine. It absolutely made the dish......
Im guessing it can be a little overpowering with all the capers and lemon juice...
How do I bully him into using less scallions and onions in everything?
First recepie for piccata I learnt had some white wine in it, but I don't think it really requires it with the acidity from the lemon.
@@robgriffin4801 I'm a little confused; why would you ever want to use less onion in anything?
Out of all the recipes Adam has made, I am REALLY surprised this one doesn't have white wine. I thought that was what gave chicken piccata that *ZING*
You know, that whole lemon 🍋 must done the trick
right??? i always thought white wine was one of the most important parts of the sauce but i guess you can make it without any
I haven’t actually seem much white wine recently. Scary indeed
Lemon and caper really do it without making things too sweet.
It's got lemon juice, and capers, plenty of acidity and brightness anyway
another reason why Thursday is one of my favourite days of the week
Were both Michael Rosen lmao
@@smagg7289 nice.
Wait what’s the first reason
@@48956l probably the pre Friday feeling!
For me, it's also Claire's new videos over on Dessert Person.
Every time adam gets a magic spoon sponsorship I'm disappointed that they don't ship worldwide
Agreed, I'd immediately buy it to try it out if it shipped to more places
To be fair, do you really wanna pay intentional shipping prices for cereal on the regular? Even if you like it and it's good for you, that seems like a lot of money to burn.
@@ZekeFreek right, even if it was available i would probably only buy it a few times
Same
@@ZekeFreek People pay lots of money for carb free foods. There are many small etsy chefs who make carb free breads, cakes, etc, theyre VERY expensive.
"I got you some milk for your milk!" That reminds me of that one guy that put powdered milk in his milk to have more milk per milk.
I've done this as a child. It just thickens the milk and it begins to resemble a poor man's milkshake
A milk to surpass fidel castro
@@johnredford2211 good one lmao
Yo dawg, I heard you like milk.
I put heavy cream in my whole milk to make it thick milk.
"Because, well you know"
The ultimate defense against the YTPers
what does ytp mean?
@Biskit Kitty aka gen z humor, which is why i find it so funny
@@TheThornyBryer21 RUclips Poop
Its a genre where people sample a bunch of different words and phrases said by someone and rearranges them to make the person say very silly, funny, nonsensical stuff.
@@vanilla_70 YTP has been around since the beginning of youtube and it was not gen z who was making it back then
@@vanilla_70 it’s been around longer than some gen z have been alive lol
I love the mentions of "oops, I had my heat too high" or "oops, I added too much liquid" and other somewhat common admissions of minor issues that everyone has at times, it reminds us that you can still have a fantastic dish worthy of showing off to millions of people even if it didn't go perfectly. I really appreciate the realistically light frankness.
You spelled freakness wrong.
Hey Adam! Can you do a video on making soft pretzels? 🥨
Upvote
Ohh with a bunch of easy homemade dipping sauces
Sweet cinnamon sugar pretzels are my fav
yess
@@Jonathanhsax oooo
instead of using a glass, i just run the chicken over with my 2007 hyundai sonata. does the job really well
with that amount of force you will be flying across the room!
wow you dont have to brag about it some of us can only afford a 2006 hyundai sonata
Will this work with a 2004 honda civic? I know substitutions can be tricky
@@justquacks understandable, have a nice day
dude why would you even do that; a 2007 Hyundai is a literal car way too heavy, I personally use my 2008 Hyundai sonata.
Adam, I really appreciate you using a pint glass and water to showcase that people of all financial means can cook like you do on your channel. Seriously man, thank you for that.
What is this... Water? I’ve never seen this human thing known as Water... If I cannot see it, Then It does not exist.
@@skimaskalx I feel like that's the least Ulquiorra-like thing anyone could possibly say.
@@aaronsirkman8375 TRUE
@@aaronsirkman8375 fixed it
"and we save some calories here that we can spend on MORE BUTTER."
"drop in as much butter as your belief system will permit"
I love this guy.
😉
MOAR if u read the captions
"Yo dog! I heard you like milk so I got milk for your milk"the ytps will love this
@Callence Gaming
One thing! Just one thing! Please tell IT to me: WHY tf do I have so many fans even though no RUclipsr is unprettier than I am? WORLDWIDE!!!! WHY??? Tell me, dear anas
20 eggs, yes 20
@@nate7817 4°F 200°C convection
Yo dawg, I heard you like new Lamborghinis, so I got you some new Lamborghinis for your new Lamborghinis
Sliced asparagus?!! 😲 Never thought to ever do that... Till now.
I'm wondering if a mandolin would be appropriate here.
@@JohnBodoni Just by logic, I would guess that it would take a similar amount of time as slicing manually because asparagus would have difficulty keeping itself structurally supported. Then again, if you had a super sharp mandolin and sliced starting at the cut end instead of the flower end, it could easily theoretically work. (That was sort of an unnecessary reply, but I thought I might as well contribute) You should try it out and let us know!
@@JohnBodoni a vegetable pealer would be much better. Especially of you have some THICK asparagus.
I make noodles out of carrots and zuchinis using it. It's a different look + they cook in seconds
we started picking asparagus yesterday, you want some adam?
shut up and upload 😡😡
damn, I never expect to see you here
@@xenny i literally just run an apple orchard and farm stuff these days lol
Ah yes, epic gamer has good choice in food RUclips as well
@@Haedox are you gonna reply to me
"No idea but this good" is my life motto now.
"No friends but I am finen't" is mine
It’s 2AM here in Malaysia and this is the best thing to watch when I’m suffering with my vaccine side effects 😂😂❤️❤️
Yeah from malaysia too
Glad you're getting through it
It's 3AM where I live, I seriously need to sleep
Tahniah for getting ur vaccine 👍👍
@@avocado5007 GMT+9? Where is that?
Asparagus is an excellent vegetable. One of the best IMHO
I just love how efficient his videos are - not to mention a great lesson
I can imagine how much fun Callence is gonna have with this one
ROBBIE
Who is that?
Finally, a fellow member of the community is spotted
@@QuirkyEclipse ruclips.net/user/CallenceGaming
@@GazaAli callence master race
Made this tonight and it was a success, even with my cooking experience that largely consists of boxed cake mix and eggs. The hardest part was transferring the chicken(I may or may not have dropped a breast on the floor), but as long as you have any semblance of coordination, you’ll be fine. Picky family even loved it.
Man I always love the comments on adams videos, they're hilarious.
that's why I love this channel. straight to the point, stops when it's over. nothing unimportant.
Great video as always Adam. I love how you have and show your own preferences but make it clear it's not what everyone has to do. And the transitions to your sponsors are seamless.
I love how adam keeps his videos less than 10 minutes for the most part, so easy to follow along this way. I usually have to keep skipping thru a video as I'm cooking, making me have to wash my hands multiple times.
Asparagus _is_ the king of green vegetables! Don’t know why I can’t get anyone else I know to agree, but I let out an audible “yes!” when Adam said it.
That green flavor and the crunch coming from asparagus noodles is godlike. The price is pretty good too. Ty for the recipe.
Capers are totally underrated. They’re great on just about anything savory.
The only way I’ve ever found asparagus edible is roasted until it’s just a second away from burning, but i may be willing to try this way.
Duuuuude, I'm writing a chicken piccata recipe for my column tomorrow! I was disappointed that you didn't have one for reference, how serendipitous! Thanks again for the insight, still can't get enough of your content.
Yesss! I love chicken piccata, one of my favorite pasta dishes!
Keep up the great work Adam, I love your videos and it always makes me happy when you post!
Wow the camera's so detailed I can see all the oil flying off and making a mess on your countertop.
I haven't heard the "I heard you like ___" meme in so long and now you using it in your sponsor makes me want to look up classic memes.
Holy cow. You weren’t kidding about the splattering. That stove has more grease than a backwoods Waffle House.
i processed the word backwoods as a noun like the rello brand and then i was tryna figure out wtf waffle house had to do w it lmfao took me a min
That's just how cooking chicken on a stovetop always goes. Between flavor, cleaniness, and speed you can only choose two when cooking chicken.
Loving all these pasta substitutes. Wish I saw this before I ordered my groceries!! 😭😭
I just finished a bowl of the Magic Spoon peanut butter cereal with yoghurt... OMG! This stuff is so good.
I was hesitant because it's a bit more expensive than usual cereal but the texture and flavour is amazing. It is completely worth it and I don't think I can ever go back to regular cereal.
The fruit one is like Fruit Loops but WAY better. I like the first bite of regular Fruit Loops but then it's just sugar for the rest of the meal. The Magic Spoon Fruit cereal is delicious on every bite.
I'm so glad you introduced this product to us. :)
Thank you for sharing this amazing recipe. I made it today, it was awesome!
This man reached back ten years ago to resurrect the yo dawg meme specifically for this video
Just made this for lunch and OH MY GOD is it tasty! Thanks for sharing this quick and easy recipe! 10/10 would recommend.
"If your sauce doesn't thicken add more butter" That is just sound advice for life in general.
Made this tonight (swapped the asparagus for beans due to seasons). Definitely going in the cookbook.
Smoothest transition yet 🙏🏻
Awesome take on this dish. Thanks for sharing!
Great simple dinner as always, thx Adam
"drop in as much butter as your belief system will permit" is one of my favourite classic underrated ragusea lines
I’m so happy magic spoon ships to Canada now I always wanted to try it
Adam, I really enjoy your vids. You always make me wanna cook, and I dont think Id enjoy doing it as much as I do if it wasnt for your content, so, thanks!
Greetings from spain ~
a home-cooked chicken
It looks so delicious. Thank you for the video clip of different people and different countries cooking.👍
Had never seen this technique for asparagus. Can't wait to try since I'm Keto
Love your channel. I'm gonna try this one soon
Came back to this video to say thank you, Adam. Just made this for my boyfriend and now he's giving me the eyes.
Hi Adam, from UK here. I made Chicken piccata. My kids totally loved it. Thank you for a tasty recepi.
I almost cried at the lack of white wine in that pan sauce it would've been perfect
Well, the asparagus provides sweetness and the lemon provides acidity
I'm vegetarian and I watch all of your videos Adam. That's how much you rule! (Love my omnivores and carnivores 😊)
As a French Canadian from northern Ontario, I would pronounce piquant sorta like pea-kah(n) the the t is silent and the n doesn't close all the way. The endig part is a little similar like the ending part of how some accents pronounce pecan as pe-kawn but without the n.
One of my favorites. I love any recipe with capers though.
I know what I'm looking for at the farmer's market this weekend~ 😋 Thanks Adam!
> They ship to Canada now too!
YES. Thanks for including that note, I've always wanted to try it but that was the blocker.
This one's a banger! Great video Adam!!!
Thanks for this recipe.
Your pronunciation of schnitzel is perfect👍
it looks very nice!
That yo dawg meme line made me actually chuckle, nice one adam, what a throwback
Man its kinda comforting to see the oil from the pan just go eeeeverywhere bc that's just normal and okay when you're pan-fying stuff. Maybe some food tubers might not have filmed that bc its messy, but its okay for cooking to be messy sometimes yaknow. I also love how Adam doesn't pre-portion stuff into the annoying little bowls, just straight from the container how I would do it. Adam's cooking feels so, organic. I love this dude
That's definitely the best part about adam's videos. It's that he's just some dude who makes food for his family. Not a professional chef with a ton of time, he knows his audience.
@@TheTaXoro You get it man.
The quality of the transition to the ad part it's so smooth that I'm not even mad about XD
My sister loves chicken piccata. Might have to make this for her
I love how your videos DONT have music! Sooooo good.
This is my signature dish. I LOVE the flavor combination and the capers (which many folks mistake as fish, ((Kippers)) pop amazing flavor). BUT you really need to add white wine to the sauce. To me, that's the key ingredient.
Me watching the magic spoon ad “yeah yeah sounds good but I live in Canada and they don’t ship here”
Adam:”they ship to Canada now too”
I let out an Ooo
oh my GOD that floured chicken looks AMAZING
I'm drunk asf ab to pass out and this is the only thing keeping me awake thank you Adam Ragusea
Rest easy king
This channel is slowly turning into a keto channel and I love it
I really enjoy your imperfectly perfection, it allows me to enjoy the videos you create.
Butter is good.
I like the way you speak to me, as a SF Bay Area person.
FYI, where I'm from capers come in either dry salt or vinegar. Best to rinse them off in both cases. Also, for thicker sauce you can just add more flour to the chicken in the beginning.
When it comes to asparagus, the easiest way to remove the fibrous parts is to just snap them by hand. They'll break off more or less where the cellulose ends.
Another banger dinner recipe!!
What a fun new way to treat asparagus!
Hey Adam, love this recipe and I'm definitely gonna try it out. I'm interested in mold! I think a video about mold and especially about how safe it is to cut off and which foods have mold that's really bad for you. I think that's on brand for your sciencey vids.
I would love a video on this!
The magic words, I gather are "Water activity".
A year after the fact, this video exists, and is very illuminating on the topic!
What a great segway to a sponsor!
Never thought to slice asparagus like that or ever considered making a noodle substitute out of them. Also capers are totally best part of this dish other than the chicken😋
I’m a fan of asparagus noodles but I remember being caught by some one on some cooking show on the Spanish channel and she was showing how she does it. Cut the woody ends of the stalk off, get your sharpest vegetable peeler and peel the asparagus. You can hold it by the tip, and just peel, turn and repeat. At the end of the asparagus, cut off the tips, that little floret piece so you have some other nice texture contrast in your finished product.
@AdamRagusea a tip to minimize splatter: coat your ingredients in oil, not the pan! Since there’s way less excess oil, I’ve found that my meat splatters much less, and that makes clean up way easier.
Adam: uses white wine in everything
Adam with chicken piccata: water works
“Vertically” love you Adam!
Andres Recommends Magic Spoon. Way Better than the competition.
"drop in as much butter as your belief system will permit" is very identifiably adam haha
hey adam try some garlic scapes, those are like asparagus but sweet and garlicky when cooked. And in this context, they're like noodles, no cutting required!
Dear Adam, why don't you know that you can simply snap each individual asparagus and it'll break with the woody part in one hand and the tender part in the other hand?? It's so much more satisfying than trying to cut the entire bunch in the same spot.
Keep up the great work
I think Im gonna try this with boneless pork chops instead of chicken since thats what I have on hand, that sauce looks super great!
Adam is like the Jeff cavaliere of cooking
I think if you have a really great vegetable peeler it might be easier than manually slicing!
Imma try this
3:40 I'm glad to see that pan frying things are equally a disaster for other people as it is for me. Seems like most of the oil always goes to frying the counter.
Wow. 86 comments and 3K views after 7 minutes. Adam, you've got the magic sauce.
2:48. “Yo dawg, I heard like you like milk, so I got you some milk for your milk.”
Adam you should do a video on the differences between black pepper and pepper medley! I’ve always wondered if there’s really a difference between the two.
Hi adam, can you make a video for fried rice or stir fry? easy and quick weeknight meals has been your vibe lately
Apparently, to remove the woody bit of the asparagus you can hold both ends and bend it until it snaps. It will naturally break at the interface of the woody and non-woody matter.
Holy moly, that really spattered everywhere.