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chicken piccata

Ingredients For chicken piccata

  • 5
    chicken breasts
  • 1/2 c
    butter
  • 1
    lemon, juiced
  • 1/4 c
    demi-glace, optional
  • 1/4 c
    white wine
  • 5
    garlic cloves, very thinly sliced
  • 1/4 c
    olive oil
  • flour for dredging
  • pepper
  • parsley

How To Make chicken piccata

  • 1
    Gently pound the meat with a mallet until thin and flat but not broken.
  • 2
    Sprinkle meat with black pepper, dredge lightly in flour.
  • 3
    Preheat a heavy wide skillet.
  • 4
    Add the olive oil and saute the garlic until lightly browned, then remove and reserve.
  • 5
    Turn up the heat and fry the chicken quickly.
  • 6
    Remove the chicken and set aside.
  • 7
    Drain oil from pan, then deglaze pan with white wine.
  • 8
    Add demi-glaze if desired, lemon juice and the reserve garlic.
  • 9
    Stir well to heat the sauce thoroughly.
  • 10
    Add the butter.
  • 11
    The garlic can be removed with a slotted spoon or left in.
  • 12
    Add the parsley and spoon over the chicken.
  • 13
    This dish is excellent when prepared with Chukar, pheasant, Hungarian partridge, blue grouse or ruffed grouse.
  • 14
    The demi-glaze can be left out.

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