Pick of the Piccata Sauce

10 Reviews

Prep: 10 min
Cook: 10 min
Ready In: 20 min

“Excellent piccata sauce with lots of garlic and sliced artichoke hearts. Perfect on flattened pan fried chicken.” - by Mary Elizabeth Vaquer

Ingredients

1 cup chicken broth
1 tablespoon minced garlic
2 artichoke hearts, sliced into eighths
1 1/2 tablespoons lemon juice
1 1/2 tablespoons chopped capers
2 tablespoons butter
1 tablespoon cornstarch
2 tablespoons cold water

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Metric US

Original recipe yields 2 servings

Directions

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.
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.

Nutrition

Amount Per Serving (2 total)

Calories
135 cal
7%

Fat
11.6 g
18%

Carbs
7.8 g
3%

Based on a 2,000 calorie diet

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Reviews (10)

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tlwaltz

Jul. 26, 2010

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

KissTheChefette

Nov. 23, 2009

"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, depend..." See moreing on your tastes! PERFECT consistency. *I made again, with no artichokes, and it was delicious! From now on I will probably skip them, since i rarely have them on hand!"

Amy

Oct. 27, 2009

"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!..." See more"

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