Adam Gubernath

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Chef Chuck - Chicken Picatta recipe

Chicken Picatta

2-6oz Boneless-Skinless Chicken Breast

2TB Olive Oil

1TB Chopped Shallot

¼ cup White Wine

¼ cup Chicken Stock (available in soup aisle)

1TB Capers, drained (available in olive aisle)

1 Fresh Lemon, cut in half

2Tb. Seasoned Flour

2TB Cold Butter- cut into pats

Salt-Pepper to taste

Heat 10” fry pan on medium high heat, preheat oven to 350 degree. Place chicken breast in seasoned flour and dust on both sides, pour ½ olive oil and swirl around pan. Shake off excess flour off chicken and place skin side down (smooth side), sauté till golden brown approximately three minutes, flip chicken and brown for two minutes. 

Place chicken on tray and bake for twenty minutes or till done. Add remaining oil into fry pan and sauté shallots on medium high heat till soft, add white wine and reduce in half. Add capers, stock and squeeze fresh lemon into pan and bring to rapid boil. Reduce in ½. Slowly whisk cold butter into pan mixture and  melt. Heat but do not bring to boil.

Salt & Pepper to taste. 

Pour sauce over chicken breast and serve

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