Chicken Picatta Sauce

2 tablespoons pan drippings from searing chicken breasts or 2 tablespoons unsalted butter, plus more if needed

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 

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.

Cook’s Note

This recipe is for a pan sauce using the drippings from searing chicken breasts. You can also substitute butter.

From: https://www.foodnetwork.com/recipes/geoffrey-zakarian/chicken-pan-sauce-picatta-3298376