*  Exported from  MasterCook  *

                             CHICKEN PICCATA

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-glacé (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-glacé 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-glacé can be left out.
 
                   - - - - - - - - - - - - - - - - - -