Recipe 4 All: Chicken Piccata Recipe — Every recipe in the World on this site.

Recipe 4 All: Chicken Piccata Recipe

Chicken Piccata

Yield: 4 Servings
5  Chicken breasts
  Flour to dredge
¼cups Olive oil
5  Garlic cloves, sliced
¼cups Wine, white
¼cups Demi-glace (opt.)
  Lemon juice from 1 lemon
½cups Butter
  Parsley, chopped finely

Bone and skin chicken breasts. Gently pound the meat with a mallet until thin and flat but not broken. Sprinkle meat with black pepper, dredge lightly in flour.

Preheat a heavy wide skillet. Add the olive oil and saute the garlic until lightly browned, then remove and reserve. Turn up the heat and fry the chicken quickly. Remove the chicken and set aside.

Drain oil from pan, then deglaze pan with white wine. Add demi-glace if desired, lemon juice and the reserve garlic. Stir well to heat the sauce thoroughly. Add the butter. The garlic can be removed with a slotted spoon or left in. Add the parsley and spoon over the chicken.

This dish is excellent when prepared with Chukar, pheasant, Hungarian partridge, blue grouse or ruffed grouse. The demi-glace can be left out.

Your Chicken Piccata is ready. Good luck!

Related recipes: Main dish, Poultry, Wild game

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