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Chicken Piccata

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      Title: CHICKEN PICCATA
 Categories: Main dish, Poultry, Meats
      Yield: 4 Servings
 
      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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