This fresh pheasant piccata has all the flavors of your favorite piccata dish. Lean pheasant breasts, dredged in a light flour coating, and then sautéed with a delicious buttery lemon caper sauce.
Once all of the pheasant breasts have cooked, deglaze the heated skillet by adding the chicken broth, white wine, butter, lemon slices, and capers to the skillet.