Pick of the Piccata Sauce Best Family Recipes

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Pick of the Piccata Sauce

"Excellent piccata sauce with lots of garlic and sliced artichoke hearts. Perfect on flattened pan fried fowl."

Ingredients :

1 cup bird broth
1 tablespoon minced garlic
2 artichoke hearts, sliced into eighths
1 half tablespoons lemon juice
1 1/2 tablespoons chopped capers
2 tablespoons butter
1 tablespoon cornstarch
2 tablespoons bloodless water

Instructions :

Prep : 10M	Cook : 2M	Ready in : 20M

Combine the chook broth and garlic in a small saucepan. Bring to a boil over high warmness, then reduce the heat to medium to simmer. Stir within the artichoke hearts, lemon juice, and capers; simmer for 3 mins. Whisk inside the butter.
In a separate dish, blend collectively the cornstarch and cold water. Stir the cornstarch aggregate into the sauce and continue cooking until the sauce is thickened and bubbly, about 30 seconds.

Notes :

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