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Artichoke Piccata Simmering Sauce View Larger

Artichoke Piccata Simmering Sauce

$8.95

Piccata is a popular Italian cooking style translated to mean "cooking with scalloped cuts of meat." Our Stonewall Kitchen version of Piccata Simmering Sauce is enhanced with lots of artichokes, plenty of large-sized capers and fresh lemon juice. This is an easy dinner that you can make in less than 45 minutes. Simply simmer with any thinly sliced meat - chicken, veal, filet of sole, or just top off pasta for a quick and flavorful meal.

Artichoke Piccata Simmering Sauce
  • Artichoke Piccata Simmering Sauce
  • Item # 251807
  • $8.95
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* In Stock
  • Gluten-Free
  • Made in USA
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Ingredients:
Ingredients: Water, Diced Artichokes, Unsalted Butter (milk), White Wine, Shallots, Lemon Juice, Chicken Stock (chicken stock, natural flavor, salt, sugar, yeast extract), Capers (capers, water, salt, vinegar), Garlic, Canola Oil, Dried Garlic, Gum Acacia, Xanthan Gum, Dehydrated Onion, Spices, Salt.

Directions:Trim and pound 4 boneless, skinless chicken breasts until 1/2-inch thick. In a shallow bowl, place 1/4 cup flour, season with salt and pepper. Lightly dredge each chicken breast in flour, coating both sides and tapping off any excess flour, set aside. Heat 1 tbsp olive oil and 1 tbsp butter in a large, heavy, straight-sided saute pan over medium-high heat until it simmers but does not smoke. Add the chicken in batches, making sure to not overcrowd the pan. Saute until they are a rich golden brown, about 3-4 minutes per side. Add additional oil and butter as needed. Remove chicken and set aside. When all chicken is done, deglaze pan with 1/2 cup white wine or chicken broth. Return chicken to pan and add Artichoke Piccata Sauce. Cover pan with lid and simmer 15 minutes until hot. Serve over buttered egg noodles or rice. Serves 4-6

I love everything about Stonewall and have tried numerous recipes. However, this was disappointing but if you love a strong lemon flavor then this is the sauce for you.
Amy, Portland

This is clearly a great sauce! I served it over veal cutlets, which I lightly floured and browned in butter. I simmered the veal for about 15 minutes and served with penne and garlic bread. It was Sooo Good! Thanks Stonewall kitchen!
Susan, Durham, NH

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