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Pick of the Piccata Sauce

By: Mary Elizabeth Vaquer  
"Excellent piccata sauce with lots of garlic and sliced artichoke hearts. Perfect on flattened pan fried chicken."

This Kitchen Approved Recipe has been rated 3 times with an average star rating of 4.7 Rate/Review | Read Reviews (3)

68 people have saved this | 0 custom versions

What to Drink?
Wine Sauvignon Blanc
Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 144 | Total Fat: 11.9g | Cholesterol: 33mg

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reviews custom versions people who saved this

 

The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 27, 2009 by Amy   view full review
Delicious! Perfect consistency for piccata sauce over angel hair! I didn't have any artichokes...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 23, 2009 by KissTheChefette   view full review
Pretty Good. Needs a little more zip, but I always try to follow a recipe the first time...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 3, 2009 by RosieCooks   view full review
This sauce tasted excellent. Served over Angel Hair Pasta.

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