Pick of the Piccata Sauce10 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
Original recipe yields 2 servings
- 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.
Amount Per Serving (2 total)
- 135 cal
- 11.6 g
- 7.8 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"a very good recipe, for more zip as one poster said it needed, use a white wine instead of chicken broth...." See more"
"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!"
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