City Market's Chicken Picatta


SourceRecipe by Rod Rehwinkel
Prep time5 minutes
Cooking time15 minutes
Total time20 minutes


This recipe was taught in our Bird is the Word: Chicken Breakdown 101 class.


1 pound
chicken breast (boneless & skinless)
salt (to taste)
black pepper, ground (to taste)
1/4 cup
flour (for dredging )
6 tablespoons
butter (divided)
5 tablespoons
olive oil (divided)
3 tablespoons
shallot (minced)
1/3 cup
lemon juice
1/2 cup
stock, chicken
1/4 cup
capers (rinsed)
1/3 cup
parsley, fresh (chopped)


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.