City Market's Chicken Picatta


SourceCity Market Prepared Foods
Prep time5 minutes
Cooking time15 minutes
Total time20 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.


1 pound
chicken breast (boneless & skinless)
salt (to taste)
black pepper, ground (to taste)
1/4 cup
flour (for dredging )
6 tablespoons
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)


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.