*  Exported from  MasterCook  *
 
                              CHICKEN PICCATA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Poultry
                 Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    Chicken breasts
                         Pepper
                         Flour to dredge
      1/4   c            Olive oil
    5                    Garlic cloves, sliced
      1/4   c            Wine, white
      1/4   c            Demi-glace (opt.)
                         Lemon juice from 1 lemon
      1/2   c            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.
  
 
 
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