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Chicken Piccata

Chef Michael Kramer
Charleston, South Carolina

Chilled Green Beans with Sweet Corn Relish and Orange Vinaigrette
Chicken Piccata with Summer Vegetables
Caramelized Apple Tarts

Chilled Green Beans with Sweet Corn Relish and Orange Vinaigrette

2 cups green beans
3 tbsp butter
2 ears yellow corn, shucked
1 red bell pepper
1 bunch green onions
1 tbsp balsamic vinegar
1 tbsp maple syrup
Salt to taste
Pepper to taste

Ingredients for the salad:
4 cups mixed baby lettuce
1 cup orange juice, reduced by half
1/2 cup champagne vinegar
1/4 cup canola oil
1 tsp Dijon mustard
Salt to taste
Pepper to taste

In a large pot of boiling salt water, add the green beans and cook until just al dente (approximately 5 –6 minutes). Place in ice bath to cool.

For the corn relish, in a large saute pan over medium heat, add butter and corn and saute for 4 minutes. Add red bell pepper and saute 3 more minutes. Add scallions, toss and remove corn mixture from pan. Cool. Add balsamic vinegar, maple syrup, and salt and pepper to taste.

For the vinaigrette, mix all ingredients well.

To plate, place green beans on plate. Place some corn relish over the green beans. Dress the lettuce with the orange vinaigrette, place green on the plate.

Chicken Piccata with Angel Hair and Summer Vegetables

4 boneless-skinless chicken breasts
2 cups flour, for dusting
1 cup of canola oil
2 tbsp capers
1 tbsp Italian parsley, finely chopped
1 tbsp lemon juice
3 tbsp butter
Salt and pepper to taste

For the angel hair

1 lb angel hair pasta, cooked
1 tbsp olive oil
1 tsp garlic, finely chopped
1 zucchini, diced
1 yellow squash, diced
1 cup low-salt chicken broth
3 tbsp butter
1/4 cup grated parmesan cheese

For the chicken, in a large saute pan over medium heat, heat the canola oil. Lightly dust chicken breast with the flour, add to saute pan and brown on one side. Turn and cook 4 to 5 minutes until cooked all the way through. Remove chicken from the pan and keep warm. Place the pan back on the heat, add the capers, parsley, lemon juice and swirl in the butter to emulsify. Set aside and keep warm.

For the angel hair, in a large saute pan add olive oil, saute the garlic for 30 seconds. Add zucchini, yellow squash and sauté for 4 minutes. Next, toss in fresh tomato and add chicken stock. Add the butter and swirl in. Add the cooked angel hair pasta to the pan; toss to mix the vegetables well. Add the cheese and season with salt and pepper.

To plate, place pasta on plate, then chicken on top, drizzle the sauce over the top of the chicken.

Caramelized Apple Tart with Vanilla Bean Ice Cream

Ingredients for the dough:
2 cups all-purpose flour, sifted
1 tsp salt
2/3 cup shortening
2 tbsp butter, diced and chilled
4 tbsp water

For the apple filling:
6 tbsp butter
1 tsp dry ginger
3/4 cup brown sugar
8 Granny Smith apples, peeled, cored, cut into pieces
1 cup red wine
1 cinnamon stick
3/4 cup red raisins

Set oven to 400. For the dough, sift the flour and salt together. Using two forks or your hands, slowly incorporate the shortening in until the shortening pieces are the size of peas. Do the same with the chilled butter. Add the water and work the dough until it is just formed. Using a rolling pin, roll the dough out to 1/8-inch thick. Place the dough into tartlet methods. Place parchment on top of the dough and baking weights or beams inside. Bake the dough for 30 to 40 minutes or until cooked. Remove and cool.

For the apple mixture, in a large sauté pan melt the butter. Add the dry ginger, stir quickly. Add the brown sugar and mix well with the butter. Add the apples and coat well with the sugar-butter mixture, add red wine and cook apples until just starting to soften. Strain apples out of the pan, reserving the liquid in the pan. Reduce the liquid in the pan until just becoming a syrup. Add the apples back into the pan and coat well. Remove from the pan and add the apple mixture to tart shells, filling just to the top.

Tarts are best served slightly warm out of the oven with vanilla bean ice cream.