Chicken Pan Sauce "Picatta"

By jargrr

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

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

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.