Piccata Sauce Recipe

Name: Piccata Sauce Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 1 lb Chicken (1 pound grilled chicken, pork, veal, or fish); 2 tbsp Unsalted Butter (2 tablespoons butter); 1 tsp All-Purpose Flour (1 teaspoon all purpose flour); 1 tsp Black Pepper (1 teaspoon finely ground black pepper); 0.13 tsp Kosher Salt (⅛ teaspoon Morton Coarse Kosher Salt); ¾ cup Sherry (¾ cup medium-dry sherry wine (see note below)); ¼ cup White Wine (¼ cup dry white wine); 1 tbsp Lemon Juice (1 tablespoon fresh lemon juice (about the juice of 1 small lemon)); 2 tbsp Capers (2 tablespoons brined capers, drained); 2 tbsp Parsley (2 tablespoons chopped parsley (as optional garnish)) — optional

Piccata Sauce Recipe - Dinner,Lunch,Sauces And Condiments (Italian)

50 minItalian

Servings2

Add to grocery list

Plan it in the app to put it on your week.

Egg Free

Steps

1Prep. While the meat is grilling, you can make the sauce on a burner indoors or out. Assemble the salt, pepper, and flour in a bowl. In a measuring cup, combine the white wine, sherry, and lemon juice.
2Build the sauce. In a frying pan melt the butter on low, then whisk in the flour mixture, turn the heat to over medium, and cook, stirring often, until all the flour is dissolved and starts to turn tan. Wait til it turns color, about 5 minutes. Turn off the flame so you don't have a flareup when you add the wine. Now add the wine mix, stir, and crank it to high. Cook the sauce, whisking every 2 minutes or so until it is slightly thick, but not syrupy thick. If the sauce is too thick, add a splash of water.
3Add capers. When the meat is done, add it and the capers to the sauce. Don't add the capers too early or they will disintegrate.
4Serve. Spoon a pool of the sauce on each dinner plate, then lay the meat on top of the sauce. Garnish with fresh parsley. If there's extra sauce, put it on the rice, which is a natural piccata side dish.