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Joey's Piccata Sauce

Here's a piccata sauce recipe. It goes on chicken. If you don't know how to make chicken, what the hell are you doing here? Go look that up first, then come back.

Prep: 10 min Cook: 15 min Serves: 4 Medium

Ingredients

Instructions

  1. Add the stick of butter and cup of olive oil to a sauce pan on medium low heat. Anything hotter and the butter will burn and the sauce will be fucked. Medium low. Not medium. Not low. Medium low.
  2. Zest about half of the lemon into the sauce. More or less to taste. If you don't have a zester, use the small holes on a box grater. If you don't have either, why are you attempting piccata?
  3. Add the capers. The jar says to drain them. I never do. The brine adds flavor. Live dangerously.
  4. Pour in the white wine. Take a drink directly from the bottle. This step is very important for the cook, not the sauce.
  5. Let it simmer for about 10 minutes, stirring occasionally. This isn't the time to go check your phone for 20 minutes. Stay present.
  6. Squeeze in the lemon juice. Watch out for seeds unless you want a surprise crunch in your dinner. Pro tip: squeeze it into your other hand first to catch the seeds.
  7. Stir in the parsley right before serving. Adding it too early will make it sad and wilty. Season with salt and pepper.
  8. Pour it over chicken, fish, or honestly whatever you want. It's your dinner. I'm not here to judge. (I'm a little bit here to judge.)

Stuff You Might Need

A saucepan. A wooden spoon. A lemon zester if you're fancy. Affiliate links go here eventually. For now, just use whatever pan you have. If you've been cooking on the same warped pan since college, maybe it's time to upgrade, but I'm not your financial advisor.