Pheasant Breast Piccata Recipe

Make this piccata recipe by sautéing pheasant breasts with lemon zest, capers and white wine

December 12, 2018 By Tom Minchella

Print Recipe

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients:

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 parsley

Directions:

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.

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Pheasant Breast Piccata Recipe

Make this piccata recipe by sautéing pheasant breasts with lemon zest, capers and white wine

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