City Market's Chicken Picatta

Summary

Yield
Servings
SourceCity Market Prepared Foods
Prep time5 minutes
Cooking time15 minutes
Total time20 minutes

Description

This recipe was taught in our Bird is the Word: Chicken Breakdown 101 class, led by our Chef and Prepared Foods Manager, Rod Rehwinkel.

Ingredients

1 pound
chicken breast (boneless & skinless)
   
salt (to taste)
   
black pepper, ground (to taste)
1/4 cup
flour (for dredging )
6 tablespoons
butter
5 tablespoons
olive oil
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. Dredge in flour, shake off excess flour.

Heat 2 tablespoons of butter and 3 tablespoons of olive oil in a sauté pan, until butter starts to sizzle. Add 2 pieces of chicken to pan and sauté for 2 minutes, turn chicken and sauté an additional 2 minutes, until chicken is well browner. Repeat this step with all piece of chicken. (Thicker pieces will take a little longer on each side.)

Remove chicken from pan, keep in a warm place. Add 2 tablespoons of butter and olive oil to pan, then add the shallots. Sweat 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 to pan and simmer for 5 minutes.

Place chicken on a plate. Add 2 tablespoons of butter to sauce and allow to melted and stir together.

Spoon sauce over chicken and enjoy.