Recipes

Chicken Piccata

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

Anthony Stella's Potato Gnocchi

MAKES 13 DOZEN

Chef Anthony Stella says that the secret to making light-tasting potato gnocchi is to refrigerate the dough for several hours before forming them. We made these together for a Ciao Italia segment and when the cameras went down, the crew and I were treated to these with Anthony's Tomato Sauce. We knew they were good when only silence reigned at the dining room table. Try them and see for yourself.

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