Chicken Pan Sauce "Picatta"

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons pan drippings from searing chicken breasts or 2 tablespoons unsalted butter, plus more if needed (see Cook's Note)
  • 2 tablespoons finely minced shallots
  • 1 cup white wine
  • 1 1/2 cups chicken stock
  • 2 tablespoons capers, chopped
  • 2 tablespoons finely minced fresh parsley
  • 2 tablespoons unsalted butter
  • Zest and juice of 1 lemon
  • Kosher salt and freshly cracked black pepper
Directions
Watch how to make this recipe.
  • Heat the pan with the drippings over medium heat. Add the shallots and cook (adding a touch of butter if necessary) until soft and lightly caramelized, about 5 minutes. Add the white wine and reduce until the pan begins to sizzle again, 4 to 5 minutes. Add the chicken stock and reduce by one-half, 7 to 10 minutes. Add the capers and parsley, then whisk in the butter and lemon zest and juice. Season with salt and pepper.

Cook's Note: This recipe is for a pan sauce using the drippings from searing chicken breasts. You can also substitute butter.


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    This recipe is featured in:

    The Kitchen