Pick of the Piccata Sauce

Traditionally made with the pan drippings from thinly cut and seared veal or chicken, this easy vegetarian version can stand on it's own and be used as a sauce for seafood, grilled vegetables, or the more traditional chicken or veal.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 135 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.