chicken piccata
No Image
►
Ingredients For chicken piccata
-
5chicken breasts
-
1/2 cbutter
-
1lemon, juiced
-
1/4 cdemi-glace, optional
-
1/4 cwhite wine
-
5garlic cloves, very thinly sliced
-
1/4 colive oil
-
flour for dredging
-
pepper
-
parsley
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT