Tom Minchella Pheasant Breast Piccata Recipe Make this piccata recipe by sautéing pheasant breasts with lemon zest, capers and white wine Try this Pheasant Breast Piccata Recipe for a quick dinner that will be sure to satisfy your taste buds! (Tom Minchella photo) Serves: 4Prep time: 15 minutesCook time: 20 minutesIngredients: 1 ½ pound boneless skinless pheasant breast ⅓ cup all-purpose flour Kosher salt and freshly ground black pepper 2 tablespoons olive oil ¾ cup dry white wine 1 ¼ cups chicken broth 1 lemon, zested and sliced ¼ cup drained capers 3 tablespoons room temperature butter 2 tablespoons chopped fresh parsleyDirections: Pound pheasant breast between two pieces of plastic wrap until ½ inch thick. Place pheasant breast on a platter and season to taste with salt and pepper. Dredge in flour, shaking off the excess. Heat a large sauté pan over medium-high heat. Add half of the pheasant breast and cook on each side until both sides are golden brown. Remove breasts from pan, place on a platter, and cover to keep warm. Repeat with the second half. Add lemon slices to pan and brown on both sides, about 2 minutes. Add wine, lemon zest, and capers. Reduce heat and add chicken broth. Place pheasant breast halves and parsley in the sauce and bring to a boil. Remove from heat and slowly stir in butter while shaking the pan to create an emulsion. Place pheasant breast halves on a platter and ladle sauce over them. Serve. GET THE NEWSLETTER Join the List and Never Miss a Thing. Sign Me Up