Piccata Sauce


A simple, piquant sauce that is great on chicken, veal, or whitefish. This is a no fail recipe, that every cook should have in their recipe collection.

Buon Appetito!
Deborah Mele 

Piccata Sauce

Piccata Sauce

Yield: Makes 1 Cup
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

A great lemon flavored sauce for seafood or poultry.

Ingredients

  • 4 Tablespoons Butter, Room Temperature
  • 1-2 Tablespoons All-Purpose Flour
  • 1/2 Cup Dry White Wine
  • 1/3 Cup Fresh Lemon Juice
  • 1/3 Cup Canned Low-salt Chicken Broth
  • 3-4 Tablespoons Drained Capers
  • 1/4 Cup Chopped Fresh Parsley
  • Salt & Pepper

Instructions

  1. To prepare the sauce, in a small pot, add the wine, broth, and lemon juice.
  2. Heat until bubbling, then reduce the heat until simmering, mix the flour into the 4 tablespoons of butter, and using a whisk, begin to add this mixture into the hot liquid, stirring constantly.
  3. Once thickened remove from the heat and add the capers and parsley.
  4. Season with salt and pepper as needed.
Nutrition Information:
Yield: 4 Serving Size: 1/4 cup
Amount Per Serving: Calories: 151Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 377mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 1g

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3 Comments

  1. This was delicious!  I’ll be making this sauce again.  Added sliced chicken, my husband loved this!

  2. I made the piccata sauce tonight. It turned out beautifully. I highly recommend this recipe. I served the piccata sauce with fish. My family really enjoyed it. 

  3. This was fabulous with chicken thighs and linguine. I made some adaptations to the ingredients based on what was in my pantry. Since I had roasted the chicken thighs the day before I used the juice from the pan instead of a chicken broth (only had about 1/4 cup)… and also used a mix of the chicken fat plus grass-fed butter. I did not have any dry white wine so I substituted a locally available blood orange flavored agave wine (usually used here for margaritas)…from Fly Bird, imported from Mexico but here that is “local” since I’m only 50 miles from the border and that wine is in my local grocery store. I am big on trying to use locally produced food, so the flour I used was also used a Sonoran Desert grown white flour. Otherwise used also organic lemon juice (fresh squeezed) and good capers. Delish!!

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