Chicken Pan Sauce Picatta
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Recipe courtesy of Geoffrey Zakarian

Chicken Pan Sauce "Picatta"

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



  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.