Chicken Pan Sauce "Picatta"
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Shallot (finely minced)1 cup
White Wine1.5 cups
Chicken Stock2 tbsps
Capers (chopped)2 tbsps
Parsley (finely minced fresh)2 tbsps
Unsalted ButterDirections:
1
Watch how to make this recipe
2
Heat the pan with the drippings over medium heat
3
Add the shallots and cook (adding a touch of butter if necessary) until soft and lightly caramelized, about 5 minutes
4
Add the white wine and reduce until the pan begins to sizzle again, 4 to 5 minutes
5
Add the chicken stock and reduce by one-half, 7 to 10 minutes
6
Add the capers and parsley, then whisk in the butter and lemon zest and juice
7
Season with salt and pepper