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Recipe courtesy of Geoffrey Zakarian

Show: The Kitchen

Episode: Secrets Show

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4 videos | Chicken Pan Sauce Picatta (02:19)

Total:: 25 min
Active:: 15 min

Yield:: 4 servings

Level:: Easy

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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

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.

My Private Notes

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