Pick of the Piccata Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Excellent piccata sauce with lots of garlic and sliced artichoke hearts. Perfect on flattened pan fried chicken. 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.
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