Chicken Piccata

Chicken Piccata Recipe

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

How to Make Chicken Piccata


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

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About Chicken Piccata

Course/Dish: Chicken
Regional Style: Italian
Other Tag: Quick & Easy

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