Plate it Up Catering’s Chef Felicia prepares Chicken Picatta over rice or pasta, Fried Rice

Chef Felicia Grady, Plate It Up Catering’s, executive chef & ServSafe proctor instructor, joined us today with her recipes for Chicken Piccata and Fried Rice.

Chicken Piccata


  • 1 lb thin slice chicken breast
  • 1 cup of chicken stock
  • 1/2 cup lemon juice
  • 1/2 cup flour
  • 1/4 cup capers
  • 1/2 cup vegetable oil
  • Salt to taste
  • Pepper to taste


Heat vegetable oil in a medium heavy bottom pan until temperature reaches 350.

Season chicken with salt and pepper.

Cover chicken in flour.

Cook chicken halfway until brown.

Take chicken out add capers, lemon juice, and chicken stock.

Cook until sauce thickens.

Add the parcooked chicken to the sauce and cook until 165 degrees.

Fried Rice


  • 1/4 cup shredded carrots
  • 1/4  cup sliced green onion
  • 1/4 cup mushroom
  • 1/4 cup green peas
  • 1 Tbsp fresh ginger
  • 1 Tbsp soy sauce
  • 1Tbsp rice wine vinegar
  • 1 tsp sugar
  • 1 lb  deveined peeled shrimp
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 cup cooked rice


Heat the wok or heavy bottom skillet to medium heat.

Add vegetables.

Cook until fragrant.

Add Oil, and if needed add ginger.

Cook until shrimp is 145 degrees.

Add shrimp, vinegar, sugar, and soy sauce.

Cook for 2min.

Plate It Up! Catering is a catering company specializing in gourmet gluten-free, vegan, and vegetarian cuisine. 

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