CHICKEN PICCATA WITH MUSHROOMS

CHICKEN PICCATA

1   Chicken breast

SALT & Pepper

Flour to dredge

TT            Olive oil

1                   Garlic clove, sliced

TT   Wine, white

TT CHIX STOCK

Lemon juice from 1 lemon

TT            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 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.