All Natural Free Range Chicken Recipe
Piccata, Parmesan, Fontaine or Marsala
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Ingredients
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Main Ingredients
Piccata Sauce Ingredients
Parmesan Sauce Ingredients
Fontaine Sauce Ingredients
Marsala Sauce Ingredients
Method
Preparation
- 1
Season Chicken
Begin by seasoning the chicken breasts with salt and black pepper on both sides.
- 2
Dredge Chicken
Dredge each chicken breast in all-purpose flour, shaking off excess flour.
- 3
Heat Oil
Heat olive oil in a large skillet over medium heat until hot.
Cooking Chicken
- 4
Cook Chicken
Add the floured chicken breasts to the skillet. Cook for about 5-7 minutes on each side, or until golden brown and cooked through.
- 5
Remove Chicken
Remove chicken from skillet and set aside on a plate.
Making Piccata Sauce
- 6
Make Piccata Sauce
In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- 7
Finish Piccata
Return the chicken to the skillet and simmer for an additional 5 minutes. Garnish with fresh parsley before serving.
Making Parmesan Sauce
- 8
Simmer Cream
In a separate saucepan, combine heavy cream and garlic, and bring to a simmer over medium heat.
- 9
Add Parmesan
Stir in grated Parmesan cheese until melted and smooth.
- 10
Serve Parmesan
Serve the chicken topped with Parmesan sauce.
Making Fontaine Sauce
- 11
- 12
Add Wine
Pour in white wine and simmer until reduced by half.
- 13
Finish Fontaine
Serve over the chicken for a rich and buttery flavor.
Making Marsala Sauce
- 14
- 15
Add Marsala
Add Marsala wine and simmer until the sauce thickens.
- 16
Finish Marsala
Serve over the chicken for a deep, savory flavor.