Pick of the Piccata Sauce
Description
This easy piccata sauce with garlic and artichoke hearts can be drizzled over vegetables or spooned over chicken or veal for a more traditional use.
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
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2 tablespoons butter
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2 tablespoons cold water
•
1 tablespoon cornstarch
Directions
1
Bring chicken broth and garlic to a boil in a small saucepan over high heat. Reduce the heat to medium to simmer. Stir in artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Add butter and whisk until melted.
2
Whisk water and cornstarch together in a small bowl; stir mixture into the sauce and continue cooking until thickened and bubbly, about 30 seconds.