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Suggest a better descriptionBone 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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Serving Size: 1 Serving (1226g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1543 | ||
Calories from Fat: 369 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41g | 55 % | |
Saturated Fat 18.9g | 95 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 745.4mg | 229 % | |
Sodium 931.2mg | 32 % | |
Potassium 3026.1mg | 80 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 272.7g | 390 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1543
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