City Market's Chicken Picatta
|Source||City Market Prepared Foods|
|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, led by our Chef and Prepared Foods Manager, Rod Rehwinkel.
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.