Pick Of The Piccata Sauce
Rosemary for cooking is different than the rosemary.
Recipe Summary Pick Of The Piccata Sauce
Excellent piccata sauce with lots of garlic and sliced artichoke hearts. Perfect on flattened pan fried chicken.Ingredients | How To Pick Rosemary For Cooking1 cup chicken broth1 tablespoon minced garlic2 artichoke hearts, sliced into eighths1 ½ tablespoons lemon juice1 ½ tablespoons chopped capers2 tablespoons butter1 tablespoon cornstarch2 tablespoons cold waterDirectionsCombine the chicken broth and garlic in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium to simmer. Stir in the artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Whisk in the butter.In a separate dish, mix together the cornstarch and cold water. Stir the cornstarch mixture into the sauce and continue cooking until the sauce is thickened and bubbly, about 30 seconds.Info | How To Pick Rosemary For Cookingprep: 10 mins cook: 10 mins total: 20 mins Servings: 2 Yield: 2 servings
TAG : Pick Of The Piccata SauceSide Dish, Sauces and Condiments Recipes, Sauce Recipes,
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How To Pick Rosemary For Cooking / Native to the mediterranean, its bittersweet green leaves resemble pine needles.
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