Pick of the Piccata Sauce

Pick of the Piccata Sauce

13
Mary Elizabeth Vaquer 0

"Excellent piccata sauce with lots of garlic and sliced artichoke hearts. Perfect on flattened pan fried chicken."

Ingredients

20 m {{adjustedServings}} servings 135 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the chicken broth and garlic in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium to simmer. Stir in the artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Whisk in the butter.
  2. In a separate dish, mix together the cornstarch and cold water. Stir the cornstarch mixture into the sauce and continue cooking until the sauce is thickened and bubbly, about 30 seconds.
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Reviews

13
  1. 15 Ratings

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a very good recipe, for more zip as one poster said it needed, use a white wine instead of chicken broth.

Delicious! Perfect consistency for piccata sauce over angel hair! I didn't have any artichokes but I'm sure it will be delicious with those thrown in too!

Pretty Good. Needs a little more zip, but I always try to follow a recipe the first time around. Chopping the capers may have taken away from their tartness... which can be a good or bad thing, ...