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Classic Chicken Piccata


Classic Chicken Piccata recipe













Trans-fat Free, Sugar-Free


5 each chicken breasts
black pepper
all-purpose flour
to dredge
¼ cup olive oil
5 each garlic cloves
¼ cup wine
¼ cup demi-glace
1 lemon
juice of
½ cup butter
parsley leaves
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 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 63058% of calories from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 18g 88%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 246mg 10%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 75g
Vitamin A 15% Vitamin C 6%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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