Chicken Piccata

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	20 minutes
	Ready In	35 minutes

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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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Member Review

Apple Brandy Praline Pie

I found this pie to be a great combination of flavors that would appeal to those liking apple, pecan, and custard pies. On top of the great taste was the fact that this pie was one of the simplest to prepare. The only suggestion I have is to purchase a deep dish pie crust as the filling was more than enough for one regular pie crust but probably not quite enough for two. Because of the delicious combination of holiday pie flavors and ease of preparation, it is a great choice to take to those holiday events. I plan to.

Reviewed by mommyveronica