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Chicken Pan Sauce "Picatta"

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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings
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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


  1. 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.