12/3/2023 0 Comments Giada chicken piccata![]() ![]() I’ve enriched the sauce with a little white wine and it adds a little more complexity. Simmer for at least 5 minutes to get rid of its starchy tasty. In order for a sauce to thicken with corn starch, it HAS to come up to a boil. Note: Add corn starch to a COLD liquid to avoid clumps. Add chicken, lemon juice, and capers to sauce.Bring to a boil, stirring constantly, then reduce to a simmer.Add this after adding the 2 cups chicken stock.Make a slurry with 1 1/2 tablespoons corn starch and 1/2 cup COLD chicken stock.I’ve thickened this with potato starch and I didn’t like the texture. If you’re concerned about gluten, you can use corn starch to thicken the sauce. But I really love how the thick rich lemon butter sauce with little salty capers makes the chicken sing! How to thicken piccata sauce without flourįlour is used to thicken this sauce after the chicken is browned. I love chicken piccata because it’s easy (and fast!) enough to make for a weeknight dinner, plus it can be made a day ahead. Season with salt and pepper to taste and sprinkle with fresh chopped parsley and lemon zest.Add the chicken back in and simmer for 5 minutes. Squeeze in the juice of 1 lemon and stir in 2 tablespoons capers.Whisk in 2 cups chicken broth or stock, scrapping up all the brown bits in the pan, and the sauce starts to thicken.Stir to combine and let the flour cook for 1-2 minutes. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |