Piccata Sauce

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A simple lemony Piccata Sauce that’s best served over pan-fried chicken or white fish. This no-fail recipe comes together in just 10 minutes.

Close up of chicken piccata in white pan.

Lemon piccata sauce is a pan sauce made with white wine, butter, olive oil, lemon juice, chicken broth, and capers. We also like to incorporate onions and garlic for added flavor.

You’ll notice this sauce is lighter and tangier than a cream-based sauce. It’s very similar to our lemon caper sauce and just as smooth and buttery as our lemon pepper garlic cream sauce.

Serve this sauce over pan-seared chicken or whitefish. We’ve had it with grouper before and it’s amazing. Finish the plate with a side of garlic mashed potatoes and asparagus for a no-fuss elegant meal at home.


What You Need

Ingredients for piccata sauce.

Ingredients

  • Fats: Salted butter and oil are used to make the roux for the sauce.
  • Garlic: Paired with the shallot and capers, this creates a fabulous savory foundation.
  • Shallot: We prefer the mild flavor of a shallot over onion.
  • Flour: Needed to thicken the sauce.
  • White wine: Choose a wine you would drink. You can omit this if you don’t want to use wine.
  • Chicken broth: Adds a rich savory flavor profile.
  • Lemon juice: Use freshly squeezed lemon juice instead of concentrated store-bought.
  • Capers: Capers add a tangy and salty flavor.

Recommended Tools

Piccata sauce on spoon over white pan.

How to Make Piccata Sauce

This lovely sauce for chicken piccata comes together quickly and is the perfect date night meal.

Be sure to check out the full recipe and ingredient list below

  1. Sautee the shallot and garlic over medium heat.
  2. Whisk in the olive oil and flour then cook for about 5 minutes.
  3. Whisk in the wine and chicken stock and cook until thickened.
  4. Stir in the lemon juice and capers.

Tips For Success

  • This sauce relies on a roux for thickening. Once the flour is added, don’t cook it longer than 5 minutes or the roux will darken and the sauce will not be as blonde.
  • If you wish to omit the wine, use more chicken broth instead.
  • Choose a dry white wine that you wouldn’t mind drinking.
Overhead of chicken piccata in white pan.

Storage & Freezing

This sauce can be made in advance and stored separately from any protein you plan to serve it with.

Refrigerator: Store this sauce in an airtight container for up to 4 days in the refrigerator.

Freezing: Pour piccata sauce into a freezer-safe container or a ziploc bag and freeze for up to 3 months. Thaw overnight in the refrigerator when ready to use.

Reheat the sauce in a pan over low heat. Add a tablespoon or two of chicken broth to thin it out if needed.

Piccata Sauce

5 from 1 vote
Close up of chicken piccata in white pan.
A simple lemony Piccata Sauce that's best served over pan-fried chicken or white fish. This no-fail recipe comes together in just 10 minutes.
Sauce Fanatic
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Serving Size 6

Ingredients

  • 3 tablespoons salted butter
  • 3 cloves garlic, minced
  • 1 large shallot, minced
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons all-purpose flour
  • ½ cup dry white wine
  • 1 ¼ cups chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers, drained

Instructions

  • Heat the butter in a large skillet over medium heat. Once hot, add the garlic and shallots and cook for 3 minutes.
  • Whisk in the olive oil and flour; cook while whisking for about 5 minutes.
  • Add the wine and chicken broth; cook until reduced by half and slightly thickened.
  • Stir in the lemon juice and capers
  • Serve over cooked chicken cutlets or whitefish.

Notes

  • Shallot: You can use about ¼ cup of minced white onion.
  • Wine: Choose one you would drink. If you prefer not to use wine, replace it with more chicken broth.
Make ahead tip:
  1. Refrigerator: Store this sauce in an airtight container for up to 4 days in the refrigerator.
  2. Freezing: Pour piccata sauce into a freezer-safe container or a ziploc bag and freeze for up to 3 months. Thaw overnight in the refrigerator when ready to use.
  3. Reheat the sauce in a pan over low heat. Add a tablespoon or two of chicken broth to thin it out if needed.
Makes about 1 ½ cups.

Nutrition

Serving: 3tablespoons | Calories: 131kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 302mg | Potassium: 55mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.4mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

CourseDinner
CuisineItalian
5 from 1 vote (1 rating without comment)

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