Chicken or Pheasant Piccata
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
377 kcal
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Course
Main Course
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Cuisine
Italian
Chicken or Pheasant Piccata
Description
This Chicken or Pheasant Piccata recipe uses skinless, boneless breasts pounded thin to about 1/4 inch, which allows for quick, even cooking and a tender texture. After seasoning and dusting with flour, the breasts are sautéed in olive oil and part of the butter until lightly browned. The pan sauce is made by deglazing with white wine and lemon juice, then simmering with small capers to reduce and concentrate flavors. Finishing the sauce by swirling in remaining butter creates a smooth and emulsified finish that coats the poultry with a silky texture.
The combination of lemon and capers provides a sharp, tangy contrast that highlights the mild flavor of the poultry. This preparation is ideal for those who enjoy bright, buttery sauces with their proteins. The recipe suggests serving this dish alongside mashed potatoes or hearty bread, which complement the sauce and create a balanced meal.
For beverage pairing, a dry white wine such as Chenin blanc or Pinot Grigio is recommended to match the acidity and freshness of the dish. The recipe notes also mention that the dish can be enjoyed with non-traditional pairings like ginger ale.
Ingredients
- 4 to 8 pheasant breast skinless and boneless, or chicken or partridge or grouse breasts
- salt
- black pepper
- 1/2 cup flour
- 2 tablespoons olive oil
- 1/4 cup unsalted butter divided
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 2 tablespoons capers small
- 2 tablespoons parsley chopped
Instructions
- Put each breast between two sheets of plastic wrap and pound them flat with a rubber mallet, empty wine bottle or meat mallet. You want them about 1/4 inch thin if you can. Better to err on being too thick than thin. Salt and pepper the cutlets well and dust with the flour. White flour is traditional here, but I like to pair darker flours with game, so I use whole wheat, rye or spelt flour.
- Get the oil and half of the butter hot over medium high heat, and saute to the floured breasts for 3 minutes on one side, 2 minutes on the other. You may need to do this in batches. Move to a plate and tent with foil.
- Pour in the lemon juice and white wine and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the capers and boil this down by half over high heat, maybe 2 minutes. Turn off the heat and put the pheasant breasts on serving plates. Put the remaining butter in the saute pan and swirl it around until it melts. The sauce should be emulsified and smooth. Pour over the pheasant and garnish with the parsley.
Notes
- Serve with mashed potatoes or crusty bread to absorb the sauce.
- Choose an austere white wine such as Chenin blanc or Pinot Grigio to complement the lemon and caper flavors.
- The dish can also be enjoyed with non-alcoholic beverages like ginger ale.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 26g | 52% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 103mg | 34% |
| Sodium | 247mg | 10% |
| Potassium | 467mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 557IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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