Recipe - Chicken Piccata

5 Chicken breasts
Pepper
Flour to dredge
One fourth cup Olive oil
5 Garlic cloves, cut or sliced up
One fourth cup Wine, white
One fourth cup Demiglace (opt.)
Lemon juice from 1 lemon
One half cup 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 demiglace 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 demiglace can be left out.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini