This meal-prep friendly Piccata Sauce recipe is life changing!
If you love Chicken Piccata but wish you had more of that silky, tangy, caper-studded sauce, this recipe is for you. Instead of making just enough for two cutlets, this version yields a two whole quarts, making it perfect for meal prep, entertaining, or transforming leftovers all week long.
It’s bright from fresh lemon juice and lemon zest, briny from capers, and lightly thickened with flour (regular or gluten free) for a velvety, spoon-coating texture.
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 four whole lemons and the juice of two 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).
What Makes This Piccata Sauce Different?
Traditional piccata sauces are often thin and served immediately. This version is:
- Thick enough to cling beautifully to protein
- Structured enough to reheat well
- Large-batch friendly (makes 2 quart)
- Brightened with the zest of two lemons for layered citrus flavor
FREQUENTLY ASKED QUESTIONS:
Can I make this gluten free?
Yes. Simply substitute your favorite gluten-free flour blend in place of regular flour.
Also double-check that your broth is certified gluten free. The texture remains smooth and velvety.
Why use flour in piccata sauce?
Flour gives the sauce structure and stability. Unlike thinner traditional versions, this flour-thickened piccata sauce clings beautifully to chicken and reheats without separating.
Can I make this dairy free?
You can substitute plant-based butter, though the flavor and emulsification may be slightly less rich.
Why does my piccata sauce taste bitter?
Bitterness usually comes from:
- Bottled lemon juice
- Lemon pith in the zest
- Over-reduction
- Overcooking the garlic
Use fresh lemon juice and zest only the yellow outer layer of the lemon for best results.
Can I Make Ahead?
Because this version is lightly thickened with flour, it reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently over low heat, whisking. If needed, add a splash of broth to loosen.
Can I freeze piccata sauce?
Yes. Because this version contains flour, it actually freezes more reliably than thinner butter-based sauces. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Whisk to restore smoothness.
Piccata Sauce (Double Batch)
8
servings25
minutesIngredients
- 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 the 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.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
Read more
Share this post:
Leave a Reply
