Pairs well with Chicken Pata with Garlic Butter Sauce and Parisian Potatoes
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Chicken Pata with Garlic Butter Sauce and Parisian Potatoes
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A classic French-inspired chicken dish featuring boneless skinless chicken breasts cooked with a garlic butter and white wine sauce, served with Parisian potatoes and garnished with parsley and capers.
00:25:00 total
Serves 3
medium
Main Various
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Ingredients
- chicken breasts - 3 pieces (boneless, skinless, 3 pieces)
- butter - watch the video to see (for garlic butter and beurre manié (half butter mixed with flour))
- garlic - watch the video to see (chopped, mixed with butter for garlic butter)
- flour - watch the video to see (used to make beurre manié and for dredging chicken)
- parsley - watch the video to see (fresh, chopped for garnish and sauce)
- dry white wine - watch the video to see (used for sauce reduction)
- lemon - 1 lemon (sliced, used in sauce)
- cooking oil - watch the video to see (for frying chicken)
- capers - watch the video to see (added to sauce for salty flavor)
- chicken broth - watch the video to see (added to sauce for depth and reduction)
- Parisian potatoes - watch the video to see (prepared separately, reheated as topping)
- salt - to taste (used sparingly due to salty capers and butter)
- black pepper - to taste (freshly ground, added to taste)
Instructions
- Prepare the chicken breasts: Cut the boneless, skinless chicken breasts horizontally to create thinner cutlets. Use a sharp knife and cut parallel to the board carefully.
- Dredge the chicken in flour: Place flour in a shallow bowl and coat each chicken piece evenly by turning and shaking off excess flour.
- Slice the lemon: Cut the lemon into slices, not too thin, and set aside for the sauce.
- Cook the chicken: Heat a pan on high heat, add cooking oil, and sear the chicken pieces three at a time. Season lightly with salt (due to salty capers) and cook covered for about 2 minutes per side until golden and cooked through.
- Prepare garlic butter and beurre manié: Melt half garlic butter and half beurre manié (butter mixed with flour) in the pan to create a roux-like sauce base. Cook the flour mixture for about 10 minutes while stirring.
- Add lemon slices and white wine: Add lemon slices and pour in dry white wine. Let it reduce almost dry while stirring and turning the sauce.
- Add chicken broth and reduce: Pour in chicken broth to desired height, increase heat, and let the sauce reduce slowly. Season with pepper and adjust salt carefully.
- Finish the sauce: Whisk the sauce to incorporate the beurre manié fully, creating a smooth, glossy sauce. Add capers and chopped parsley.
- Reheat Parisian potatoes: Warm the Parisian potatoes in a pan with a little salt, pepper, and parsley.
- Plate and serve: Arrange the cooked chicken on plates, spoon the sauce over, add Parisian potatoes on the side, and garnish with fresh parsley. Serve hot.
