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Chicken Pan Sauce "Picatta"
- Level: Easy
- Total: 25 min
- Active: 15 min
- 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
Directions
- 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.
My Private Notes
Show:
The Kitchen
Episode:
Secrets Show
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