Ingredients Chicken Chicken Piccata with Radishes 1 Review This is a supereasy version of the Italian-American classic, updated with quick-cooked radishes. Slideshow: More Chicken Recipes By Vinny Dotolo & Jon Shook Vinny Dotolo & Jon Shook Why they won Because the duo have created a no-holds-barred meat-centric restaurant that has made L.A. excited to eat fried chicken livers. Born (VD) 1979 (JS) 1981 Raised (VD) Clearwater, FL (JS) South Miami, FL Education (BOTH) The culinary program at the Art Institute of Fort Lauderdale in Florida. Experience (BOTH) The Strand, Miami Beach; Wildflower, Vail, CO; Chadwick, Los Angeles. How they got their start (JS) “[Chef] Ben Ford hired us to cook lunch at Chadwick. But then the restaurant went out of business. So he hired us to paint his house—we hated painting, all we cared about was lunch. Soon we were cooking for Ben’s dad [Harrison Ford].” On the L.A. food scene (VD) “People out here eat like kids: hamburgers, hot dogs, doughnuts. You can tell that so much fast food started here.” Advice to aspiring chefs (JS) Eat out. “When we were 22, 23, we went to see our accountant, and he said we’d spent $150,000 on dining that year. Imagine. But it’s worth it—you get turned on to so many ideas.” Food & Wine's Editorial Guidelines Updated on October 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 40 mins Yield: 4 Ingredients Radishes 1 tablespoon extra-virgin olive oil 8 breakfast radishes Kosher salt Chicken Piccata Four 8-ounce skinless, boneless chicken breasts, pounded 1/4 inch thick Kosher salt Pepper 1/2 cup all-purpose flour 5 tablespoons extra-virgin olive oil 1 1/2 teaspoons minced garlic 1/3 cup dry white wine 1/2 cup chicken stock or low-sodium broth 4 tablespoons unsalted butter 1 tablespoon fresh lemon juice 1 tablespoon chopped capers 1 tablespoon chopped parsley Directions Cook the radishes In a large nonstick skillet, heat the olive oil. Add the radishes, season with salt and cook over moderately high heat, stirring occasionally, until golden and crisp-tender, about 3 minutes. Transfer to a plate and let cool slightly. Wipe out the skillet. Make the chicken Season the chicken breasts with salt and pepper. Dredge in the flour; shake off the excess. Heat 2 tablespoons of the oil in the skillet. Add 2 of the chicken breasts; cook over moderately high heat until golden on the bottom, about 3 minutes. Flip the chicken and cook until golden and white throughout, 2 to 3 minutes longer. Transfer to a large plate. Repeat with 2 tablespoons of oil and the remaining chicken. Wipe out the skillet. Heat the remaining 1 tablespoon of oil in the skillet. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Add the wine and cook until almost evaporated, 1 minute. Add the stock and bring to a boil. Whisk in the butter, lemon juice, capers and parsley and cook until slightly thickened, about 2 minutes. Season the sauce with salt. Return the chicken to the skillet, 2 pieces at a time, and turn to evenly coat with the sauce. Transfer the chicken to plates and spoon the remaining sauce on top. Halve the radishes, scatter over the chicken and serve. Suggested Pairing Pair this chicken with Nebbiolo from Italy's Piedmont region. Rate it Print