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Piccata Sauce (Double Batch)

Piccata Sauce (Double Batch)
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Piccata Sauce (Double Batch)

Recipe by thesal28_wpCourse: MainCuisine: AmericanDifficulty: Easy
Servings

8

servings
Cooking time

20

minutes

During the quarantine, I became obsessed with perfecting my Chicken Piccata recipe. It has since become a family favorite, so much so that I now make Piccata Sauce in large batches so that I can always have a stash of it in the freezer. Having the sauce all ready makes a huge difference on a busy weeknight. Besides chicken, I love pairing this Piccata Sauce with my Caramelized Onion Turkey Meatballs, but lately we’ve all been obsessed with my Cauliflower Steak Piccata!

The secret to this recipe is not skimping on the lemon zest. You will be using the zest of two whole lemons and the juice of one in this recipe. It really amps up the lemon flavor which makes the sauce utterly craveable. 


Further, for the sauce, I highly recommend using a high collagen broth, like bone broth, that is thicker and more gelatinous rather than the thin broths you find sold in most cardboard containers. I buy my bone broth frozen from Whole Foods or from Trader Joe’s (look for it by the other soups).

Ingredients

  • For Piccata Sauce

  • 6 tbsp butter 

  • 1/2 cup all purpose flour

  • 4 lemons

  • 6 cups chicken bone broth, cold or room temperature

  • 1 shallot, diced

  • 5-6 cloves garlic, minced

  • 3-4 tbsp chopped parsley (Add right before serving. If making sauce in advance, you will not need this.)

  • 2 tbsp capers

  • Kosher salt

  • black pepper

Directions

  • Using a microplane grater, remove the zest from all the lemons and set aside. Juice two of the lemons and set aside. Over medium heat, melt butter in a 12-inch sauté pan, then add diced shallot and garlic. Sauté until softened. Add the flour to pan and stir to combine. Raise the temperature slightly and cook flour/butter/onion/garlic mixture for 5-10 minutes, stirring frequently. You want the mixture to brown slightly, which will add color and flavor to the sauce. Raise the temperature to medium-high and add stock in a slow steady stream, whisking continuously to incorporate stock into flour/butter mixture. Whisking frequently, bring stock to a low boil to thicken, this should only take a few minutes. Once sauce is thickened, add the lemon zest, juice and 3 tsp Kosher salt. Add the capers, then black pepper to taste. Cool to room temperature, then refrigerate until ready to use. You can also freeze the sauce for up to three months.

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