Chicken Piccata
Ingredients
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 (optional)
juice of 1 lemon
1/2 C. butter
parsley, chopped fine
Cooking Instructions
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)