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.
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!
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!
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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