Chicken Piccata

35 minutes Prep: 15 minutes Cook: 20 minutes

630 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

5	each	chicken breasts
1	x	black pepper
1	x	flour, all-purpose	to dredge
1/4	cup	olive oil
5	each	garlic cloves	sliced
1/4	cup	wine	white
1/4	cup	demi-glace	optional
1	x	lemon	juice of
1/2	cup	butter
1	x	parsley leaves	chopped finely

Directions

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 sauté 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.

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Nutrition Facts

Serving Size 161g

Amount per Serving

Calories 630 58% of calories from fat

	% Daily Value*
Total Fat 41.0g	63%
Saturated Fat 18.0g	88%
Trans Fat 0.0g
Cholesterol 152mg	51%
Sodium 246mg	10%
Total Carbohydrate 28.0g	9%
Dietary Fiber 1.0g	4%
Sugars 0.0g
Protein 38.0g	75%

Vitamin A	15%		Vitamin C	6%
Calcium	5%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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