Pick of the Piccata Sauce recipe

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Ingredients

1 cup chicken broth
1 tablespoon minced garlic
2 artichoke hearts, sliced into eighths
1 ½ tablespoons lemon juice
1 ½ tablespoons chopped capers
2 tablespoons butter
1 tablespoon cornstarch
2 tablespoons cold water

Nutrition Info

135.1 calories
carbohydrate: 7.8 g
cholesterol: 30.5 mg
fat: 11.6 g
fiber: 0.9 g
protein: 1.1 g
saturatedFat: 7.3 g
servingSize: -
sodium: 359.6 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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

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