This twist on chicken piccata has the traditional sauce made from butter, lemon juice, capers, and white wine, but gets a burst of summery flavor from blistered tomatoes. Avoid over-stirring the cherry tomatoes in the hot pan; you want them to brown and caramelize. Use your favorite dry white wine in the recipe, and serve the rest with dinner.
This chicken recipe, from Atlanta chef Todd Richards’ cookbook Soul: A Chef's Culinary Evolution in 150 Recipes, is a favorite in his family. “This is inspired by the beans my dad made as a side dish when he grilled for celebrations during the summer,” says Richards. “He always made too much so we’d have leftover beans, and this recipe does the same.”
"Once it's cut, this veggie releases liquid, which may cause your [chicken salad] to turn into a watery mess," explains the Good Housekeeping Test Kitchen staff. "To prevent this, mix in the celery right before you serve. Otherwise, simply add another spoonful of mayo or yogurt."
If you prefer a home-cooked meal, chances are you find yourself shredding chicken pretty often. The simple ingredient completes chicken salad, fajitas, stir-fry, and even some spaghetti recipes. The tender meat leaves us full and refreshingly satisfied. Here’s the problem – shredding chicken isn’t quite as easy as it sounds.
In a blog post on Chick-fil-A's The Chicken Wire, Kevin Watts, a director for Chick-fil-A Peachtree at Collier in Atlanta, unpacked the secrets behind the Chick-fil-A Grilled Chicken Cool Wrap. We learned that the wrap is actually a flaxseed flour flatbread, from Damascus Bakery