Servings: 4
Piccata Sauce
Whether you're looking to upgrade weeknight dinners or to impress guests, this sauce will deliver on flavor and presentation.
Ingredients
- 1 teaspoon olive oil
- 2 shallots thinly cut
- 4 cloves garlic thinly sliced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 tablespoon unsalted butter
- 2 lemons cut into slices
- 2 tablespoons capers drained
- 3 tablespoons Italian parsley roughly chopped
Instructions
- Heat the olive oil in a skillet over medium heat. Add the shallots, cooking for 2-3 minutes. Add the garlic, cooking for 1 minute.
- Add the wine, bringing to a low simmer and scraping pan to loosen browned bits (if you've cooked something in the pan before to pair with it). Simmer until liquid reduces by half.
- Add the broth to pan bringing back to a low simmer, allowing to reduce for another 3-5 minutes.
- Remove from the heat and whisk in the butter, then add the lemon slices, capers and parsley.
- If serving with a protein, add to the sauce for 1-2 minutes to allow the flavors to marry. Otherwise, spoon over or toss with pasta.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 290kcal, Carbohydrates: 35g, Protein: 6g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 32mg, Sodium: 909mg, Potassium: 657mg, Fiber: 9g, Sugar: 10g, Vitamin A: 1436IU, Vitamin C: 139mg, Calcium: 135mg, Iron: 4mg