Recipe by Mary Elizabeth Vaquer
"Excellent piccata sauce with lots of garlic and sliced artichoke hearts. Perfect on flattened pan fried chicken."
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artichoke hearts, sliced into eighths
1 1/2 tablespoons
1 1/2 tablespoons
a very good recipe, for more zip as one poster said it needed, use a white wine instead of chicken broth.
Although this recipe has a nice flavor and saves well for future use. it lacks the richness of a true picatta. I will use this in a pinch but probably not for guests.
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, 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!
Really enjoyed this used half white wine and half chicken broth.
This sauce tasted excellent. Served over Angel Hair Pasta.
This was alright. I will try other recipes before making this again.
I served it over halibut and chicken. Went well with both. The family rated it differently so I gave it the average rating. It was a thicker sauce than I would have preferred. Next time I will thin it with a little white wine. I felt that wine flavour was missed but still really enjoyed this recipe! thanks Mary Elizabeth
* Percent Daily Values are based on a 2,000 calorie diet.
Pick of the Piccata Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 135
** Calories from Fat: 104
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