Piccata sauce (for chicken or fish)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 large lemon peeled, all white removed. sliced thin, remove seeds--then cut rounds in half1 cup chicken bullion broth1/2 tbsp butter1 tbsp corn starch -mixed with enough water to liquefy.
Piccata sauce made in a variation that does not have a lot of calories or fat. This sauce is perfect for chicken breasts, or white fish like tiliapa. Served with whole wheat pasta and steamed asparagus---absolutely delish!!!
First season and cook you choice of meat with cooking spray. Garlic salt and Mrs dash are my choice of seasonings. Once cooked, remove from the pan and add lemon slices. Allow to cook down, while pressing the flesh to release the juices. Once slightly boiling, add the chicken broth. Cook until it is boiling again and then add the corn starch---stirring well. Immediately add (stir in) the capers and return the meat to the pan. Turn off heat. Cover with lid and allow to sit for about 1 minute. Serve and enjoy---be sure to get all the yummy sauce poured on top of the meat!!!
Muah!!!!!!!
Number of Servings: 2
Recipe submitted by SparkPeople user DEESMOOSE.
First season and cook you choice of meat with cooking spray. Garlic salt and Mrs dash are my choice of seasonings. Once cooked, remove from the pan and add lemon slices. Allow to cook down, while pressing the flesh to release the juices. Once slightly boiling, add the chicken broth. Cook until it is boiling again and then add the corn starch---stirring well. Immediately add (stir in) the capers and return the meat to the pan. Turn off heat. Cover with lid and allow to sit for about 1 minute. Serve and enjoy---be sure to get all the yummy sauce poured on top of the meat!!!
Muah!!!!!!!
Number of Servings: 2
Recipe submitted by SparkPeople user DEESMOOSE.
Nutritional Info Amount Per Serving
- Calories: 88.1
- Total Fat: 6.0 g
- Cholesterol: 15.3 mg
- Sodium: 424.6 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.6 g
- Protein: 0.8 g
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