CHICKEN PAN SAUCE "PICATTA"
Provided by Geoffrey Zakarian
Categories condiment
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the pan with the drippings over medium heat. Add the shallots and cook (adding a touch of butter if necessary) until soft and lightly caramelized, about 5 minutes. Add the white wine and reduce until the pan begins to sizzle again, 4 to 5 minutes. Add the chicken stock and reduce by one-half, 7 to 10 minutes. Add the capers and parsley, then whisk in the butter and lemon zest and juice. Season with salt and pepper.
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