City Market's Chicken Picatta

Summary

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

Description

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

Ingredients

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)

Instructions

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.