City Market's Chicken Picatta
|Source||Recipe by Rod Rehwinkel|
|Prep time||5 minutes|
|Cooking time||15 minutes|
|Total time||20 minutes|
This recipe was taught in our Bird is the Word: Chicken Breakdown 101 class.
Season chicken with salt and pepper. Place flour on a plate and dredge chicken breast in flour, shake off excess. Heat 2 Tbsp of butter and 3 Tbsp of olive oil in a sauté pan, until butter starts to sizzle. Add pieces of chicken, one at a time to pan and sauté for 2 minutes, turn chicken and sauté an additional 2 minutes, until chicken is well browned. Remove chicken from pan, keep in a warm place. Repeat this step with all of the chicken breasts. (Thicker pieces will take a little longer on each side.) Add 2 Tbsp of butter and 2 Tbsp olive oil to pan, then add the shallots. Sauté for 3 minutes. Add chicken stock, lemon juice and capers to pan. Scrape any brown bits up from the bottom of the pan. Return chicken breasts to pan and simmer for 5 minutes. Place chicken on a plate. Add the remaining 2 Tbsp of butter to sauce and allow to melt and stir together. Spoon sauce over chicken and enjoy.