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Pick of the Piccata Sauce

Pick of the Piccata Sauce

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Mary Elizabeth Vaquer

Mary Elizabeth Vaquer

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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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

Directions

  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

tlwaltz
16

tlwaltz

7/26/2010

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

KissTheChefette
10

KissTheChefette

11/23/2009

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, depending 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
10

Amy

10/27/2009

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!

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