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.
Video
Notes
Shallot: You can use about 1/4 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:
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.