| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons pan drippings from searing chicken breasts or 2 tablespoons unsalted butter, plus more if needed (see Cook’s Note)
- 2 tablespoons finely minced shallots
- 1 cup white wine
- 1 1/2 cups chicken stock
- 2 tablespoons capers, chopped
- 2 tablespoons finely minced fresh parsley
- 2 tablespoons unsalted butter
- Zest and juice of 1 lemon
- Kosher salt and freshly cracked black pepper
- Kosher salt and freshly cracked black pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 156 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 22 mg |
| Sodium | 441 mg |
Reviews
Easy & delicious!
It is delicious! So quick and easy!
So easy. So good. This sauce is so versatile I’ll definitely double next time.
This is a delicious piccata sauce! It’s easy and not labor intensive at all. We agreed this is a keeper.
So easy so good. We’ll make this often. Thanks so much GZ. ❣️
This was so easy to make & delicious! I used salmon dredged in flour instead of chicken. Hubby said it was the best ever!
It takes patience, but wow! What a great sauce for fish or chicken. I may even try it on pork loin. Use a light hand with the salt.
Easy peasy and so delicious
Great
Very easy and sooooo delicious! We almost should have made a double batch.