Recipe: Make Ray’s at Killer Creek’s Chicken Piccata
The chicken piccata at Ray’s at Killer Creek is a delicious version of a restaurant classic you just don’t see much anymore. Will they share the recipe? — Michelle Jarvis, Alpharetta
Thomas Mikesell, former chef at Ray’s at Killer Creek, was happy to share this recipe, which appears on the “regional specialties” portion of the restaurant’s menu. He wrote, “When I was a young high school student living in southwest Michigan, I worked at Tosi’s in Stevensville, a true Italian restaurant. Tosi’s made their pasta fresh daily, along with all the sauces and breads. In my mind, this was fine dining at its best. I always worked the saute station and would prepare every order of chicken and veal piccata. The recipes from which the culinary staff worked were handed down from generation to generation. I took a part of what I learned there and added a little of my past to create this version of what I thought the dish should be. Now it’s a part of Ray’s Restaurants.”
At Ray’s, this recipe serves two, but we found it made four very satisfying servings.
Ray’s at Killer Creek’s Chicken Piccata
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper, plus more for seasoning pasta
- 1/8 teaspoon kosher salt
- 6 cherry tomatoes, cut in half lengthwise
- 2 teaspoons capers
- 1 teaspoon minced garlic
- 1 teaspoon minced shallot
- 6 ounces angel hair pasta
- 2 tablespoons Garlic Butter (see recipe)
- 1/4 cup shredded Parmesan, plus more for garnish
- 2 6-ounce boneless, skinless chicken breasts
- 3 tablespoons vegetable oil
- 1/2 cup chicken stock
- 2 tablespoons lime juice
- 3 teaspoons unsalted butter, cut into 1/2-inch cubes
- Chopped parsley, for garnish
- Make seasoned flour: In a medium bowl, whisk together flour, garlic powder, onion powder, 1/2 teaspoon pepper and salt. Put flour in a pie plate and set aside.
- In a small bowl, stir together cherry tomatoes, capers, garlic and shallot and set aside.
- In a large saucepan, cook pasta according to package directions. Drain pasta and put garlic butter in the saucepan. Return cooked pasta to saucepan and toss with garlic butter. Stir in 1/4 cup Parmesan and pepper to taste. Put lid on saucepan to keep pasta warm until ready to serve.
- While pasta is cooking, slice chicken breasts in half horizontally to make 2 pieces. Put each piece between 2 sheets of plastic wrap and pound with a rolling pin or mallet until the pieces are 1/4-inch thick.
- When all pieces have been flattened, dip each piece into the seasoned flour, lightly coating both sides. As pieces are floured, move to a wire rack. Discard any unused seasoned flour.
- When pasta is ready, divide oil between 2 large skillets and heat both skillets over medium-high heat. Add 2 floured chicken breast pieces to each skillet and sear each side until lightly browned, about 3 minutes per side. Divide cherry tomato mixture between skillets and simmer 2 minutes. Divide chicken stock between skillets and continue simmering until liquid reduces by half, about 1 minute. Divide lime juice between skillets and continue simmering until liquid reduces by half again, about 30 seconds, then stir in 1 1/2 teaspoons unsalted butter into each skillet. Remove from heat.
- Divide cooked pasta between 4 serving plates and add 1 piece of chicken to each plate. Divide sauce between serving plates, garnish with shredded Parmesan and chopped parsley.
Nutritional information
Per serving: Per serving (using 2 tablespoons seasoned flour): 447 calories (percent of calories from fat, 42), 28 grams protein, 37 grams carbohydrates, 2 grams total sugars, 2 grams fiber, 20 grams total fat (7 grams saturated), 81 milligrams cholesterol, 209 milligrams sodium.Garlic Butter
You only need half of this recipe for the Chicken Piccata. Mikesell suggests keeping the extra garlic butter on hand to saute vegetables or seafood, or to baste a steak.
- 1 teaspoon vegetable oil
- 1 clove garlic, thinly sliced
- 1 1/2 teaspoons white wine
- 1/2 teaspoon lemon zest
- 1 1/2 teaspoons lime juice
- 4 tablespoons unsalted butter, cut into 1/2-inch cubes
- 1/2 teaspoon minced chives
- In a small skillet, heat oil over medium heat. Add garlic and saute until garlic is translucent, about 2 minutes. Add wine and lemon zest and simmer until liquid has reduced by half, about 1 minute. Stir in lime juice and simmer until liquid has reduced by half, about 30 seconds. Stir in the butter, a few cubes at a time. Remove from heat and stir in chives. May be used right away, or refrigerated, covered, for up to 1 week.
Nutritional information
Per serving: Per tablespoon: 57 calories (percent of calories from fat, 98), trace protein, trace carbohydrates, trace total sugars, trace fiber, 6 grams total fat (4 grams saturated), 15 milligrams cholesterol, 1 milligram sodium.From the menu of ... Ray’s at Killer Creek, 1700 Mansell Road, Alpharetta; 770-649-0064, raysatkillercreek.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
Sign up for the AJC Food and Dining Newsletter
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
