Washington State FCCLA
2021 State Leadership Conference
Culinary Arts STAR Events Recipes
Chicken Piccata
Glazed Carrots
Orzo with Basil
General Information
This year’s event is an individual event. Students will have 20 minutes for mise en
place and one hour to prepare and display their food products.
Event specifics to be determined. Participants will either provide a video or
participate in a live virtual event.
There will be a list of items, sent out, that are required for implementation of the
selected menu. Only items on the list may be used for the event.
When time is called for the event, the prepared food products will be displayed on
two plates.
Recipes provided by FCCLA
Chicken Piccata
2 Servings
Amount Ingredient
2 Boneless, Skinless Chicken Breasts
¼ cup All Purpose Flour and additional flour
as needed
1 Tablespoon Olive Oil
1/8 cup Fresh Lemon Juice
1/8 cup Chicken Stock
3 Tablespoons Caper, drained
1/8 cup Fresh Parsley, chopped
To Taste Salt and Pepper
1. Use mallet or rolling pin to lightly pound chicken to ¼” thickness.
2. Sprinkle chicken with salt and pepper.
3. Dip chicken into flour and dredge evenly, shake off excess.
4. Heat 1 Tablespoon oil in 10-12” sauté pan.
5. Add chicken breasts to pan and cook on medium heat until golden and
cooked through, about 3 minutes per side.
6. Remove chicken and reserve.
7. Bring lemon juice and broth to boil in pan over medium-high heat.
8. Deglaze pan with lemon juice and stock, and bring to a boil over medium
heat. Reduce.
9. Stir in capers and parsley.
10. Reintroduce chicken into sauce to finish cooking the disk, season to taste.
11. Serve chicken with nappe consistency sauce (adjust sauce to desired
consistency.)
Glazed Carrots
2 Servings
Amount Ingredient
1-2 Whole Carrots, peeled and cut into
rondelle
2 Tablespoons Butter
1 Tablespoon Granulated Sugar
½ cup Water
To Taste Salt and Pepper
1. Place the carrot in butter and sugar in a sauté pan and add enough water to
barely cover.
2. Boil the carrot, allowing the water to evaporate. As the water evaporates, the
butter-and-sugar mixture will begin to coat the carrots. When the water is nearly
gone, test the doneness. If still firm, add a small amount of water and continue to
boil until tender.
3. Sauté in the butter-and-sugar mixture until shiny and glazed. Season to taste
with salt and pepper.
Orzo with Basil
2 Servings
Amount Ingredient
½ cup Orzo Pasta, uncooked
1 quart water Water
As needed Olive Oil
2-4 Fresh Basil Leaves, chiffonade ,
reserve some basil for garnish
¼ cup Parmesan cheese, grated
TT Salt and Pepper
1. Bring water to a boil and cook orzo until al dente, and strain
like pasta.
2. Add oil as needed, mix in basil, Parmesan cheese, and cook
until done.
3. Season to taste with salt and pepper. Garnish
