Chicken Picatta Milanese
Categories: PoultryServes: 4 Servings
Ingredients:
- 4 chicken breasts -- skin and
- : bones
- : removed
- 1 c bread crumbs
- : season crumbs with salt and
- : pepper
- 4 TB clarified butter
- : 1/2 c white wine
- : 1/4 c lemon juice -- freshly
- : squeezed
- : 2 TB capers
- : 1 ts garlic -- minced
- Cut each chicken breast into 4 equal pieces. Pound the pieces between 2
- sheets of waxed paper until the are thin.
- Press the chicken fillets into the bread crumbs so that both sides are well
- coated. Heat a large skillet until it is very hot.
- Add the clarified butter. Add the coated chicken fillets and saute them for
- 1 to 2 minutes on each side, or until they are golden brown. Add the wine
- and lemon juice, and deglaze the pan. Add the capers and garlic. Serves 4.
- Posted to MM-Recipes Digest V5 #012 by BobbieB1
- 11, 1998
Instructions:
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---------- Recipe via Meal-Master (tm) v8.05
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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