Prev Recipe Next Recipe

Loading Video...

First Up 02:19

First Up

Chicken Pan Sauce Picatta 02:19

Fresh and fast, GZ's flexible pan sauce basics brighten any meal.

Now Playing 03:21

Now Playing

All About Chicken 03:21

A video history and guide to preparing, serving and enjoying chicken.

Now Playing 01:43

Now Playing

How to Make a Pan Sauce 01:43

After cooking meat, follow our tips to make a tasty sauce in the same pan.

Now Playing 02:49

Now Playing

How To: Grill Chicken 02:49

Here's how to grill juicy, flavorful chicken without fail.

Recipe courtesy of Geoffrey Zakarian

Chicken Pan Sauce "Picatta"

Name: Chicken Pan Sauce "Picatta"
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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; Kosher salt and freshly cracked black pepper

Getting reviews...

Level: Easy

Total: 25 min
Active: 15 min

Yield: 4 servings

Save Recipe

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

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.