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"Top Chef" winner Richard Blais shares a dish that he created in honor of Rach and his decade-long friendship with her. It's basically chicken piccata with chopped lobster meat mixed into the sauce, along with a little white miso for extra flavor. 

"Everyone loves chicken," he says, "and everyone loves Rachael Ray, including me!" And the lobster part? Richard Blais says he's a little bit like a lobster: "I'm expensive, some people think I'm overrated and at the end of the day, it's good to have on the menu once in a while. So, chicken and lobster, Rachael and Richard—that's what we're doing." 

Pro Tip from Richard: You can sub shrimp for the lobster, if you like. 


  • 4 small boneless, skinless chicken breasts
  • 2 teaspoons dried oregano
  • 2 teaspoons granulated garlic
  • Salt and white pepper
  • ½ cup all-purpose flour
  • 2 tablespoons ghee or clarified butter
  • 1 or 2 chopped lobster tails or tails and claw meat
  • ¼ cup white wine
  • 2 tablespoons white miso
  • About ¼ cup heavy cream
  • 2 tablespoons drained capers
  • 1 tablespoon lemon juice
  • 8 tablespoons (1 stick) unsalted butter, cubed
  • ¼ cup chopped parsley
  • Peeled and diced lemon
  • 2 teaspoons white truffle oil (optional)


Serves: 4


Pound out the chicken breasts between pieces of plastic wrap or parchment into roundish cutlets. Season cutlets with the oregano, granulated garlic and salt and white pepper to taste, then dredge in flour. 

In a medium skillet over medium-high heat, cook the chicken in ghee or clarified butter until golden on both sides. Remove from pan, add lobster meat and sear for a minute. Add wine and deglaze the pan, then stir in the miso and reduce the liquid. Add the heavy cream, capers and lemon juice. Off the heat, whisk in the butter.   

Garnish with parsley, lemon segments and truffle oil (if using).