Entrees

City Market's Chicken Picatta

Recipe by Rod Rehwinkel

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

Prep Time

5 minutes

Cook Time

15 minutes

Yield

6 Servings

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.