Got to love Lemon Butter Sauce!

I know this isn’t a breakfast meal, but we had this for dinner and it came out so nice I wanted to share it.

Maybe we will add it to our Sunday brunch menu!

(Okay by popular demand – The Lemon Butter Sauce Recipe – from Carrabba’s Italian Grill Cookbook)

Β Lemon Butter Sauce

Β Ingredients

12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2 inch pieces, divided

2 tablespoons finely chopped yellow onion (I used white)

2 garlic cloves, minced

1/3 cup dry white wine

3 tablespoons fresh lemon juice

Kosher salt and freshly ground white pepper

Capers (optional)

Melt 1 tablespoon of the butter in a nonreactive medium skillet over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 3 minutes.

Reduce the heat to its very lowest setting. A few pieces at a time whisk in the butter, letting the first addition melt before adding more butter. Be sure that the butter is softening into a emulsified sauce, and not melting. With practice, you will be able to increase the heat a bit to speed the softening. It should take you about 3 minutes to add all the butter and “build” the sauce. Season with salt and pepper. (I add capers at this point) Remove from the heat.

The sauce can be stored at room temperature for up to 2 hours. Remember, it will be reheated in each recipe. Be sure to heat the sauce over very low heat when reheating, or it will separate. (That is, it will look like melted butter and not an emulsified sauce.) If this happens, remember it will still taste the same.

 

For the Chicken Piccata

 

Boneless, skinless Chicken Breast

Flour

Salt

Pepper

Garlic powder

Olive Oil

I don’t have a recipe for this, but here is what I do. I take the Chicken Breast and clean it. Then laying the breast on the cutting board with the good side up, I place my hand on top of the breast and cut the breast in half making two thin breast. Chicken Piccata generally is a chicken cutlet that is a breast pounded thin, but I like doing the way I do because the chicken cutlet is in better shape.

I mix the flour, salt, pepper and garlic powder in a bowl. I flour the chicken breast and fry in Olive Oil until brown. Drain on paper towels and keep in warm oven until ready to use. Plate with Lemon Butter Sauce.

Chicken Piccata with Lemon Butter Sauce and Caper
Garlic Sauted Asparagus and Fresh Mash Potatoes

Advertisements

63 thoughts on “Got to love Lemon Butter Sauce!

  1. seniorhiker says:

    I know I would certainly love this.

  2. belocchio says:

    You have a killer of a sauce here. We used a similar sauce on fresh Northern baby pickerel (available for only a short window) at our French Restaurant. One night we had a group of businessmen from Paris in dining. Busy night but they refused to leave until they met the chef (Good Husband). They were blown out of the water. No pun intended, but heaven on earth is Northern pickerel. This sauce on fresh, fresh fish is dynamite. I love it on chicken and veal scallopine. Just think of the things you can do with it. Bon Appetit. Have a simply magnificent week-end. Virginia

    • I never thought of fish. Now I have to try that. I love blogs! You get so many good ideas! thank you, Virginia! You have a great weekend too! Wait until you see where we are going tomorow!

  3. I love Chicken Piccata! Looks great!

  4. terry1954 says:

    i want some, can u send me one of each? lol

  5. thank you for sharing this!

  6. I highly recommend it on fish, too. A restaurant near us does this amazing sole on a bed of thinly sliced new potatoes with roasted cauliflower and almond slivers topped with this sauce. Very, very Yum. Yours looks amazing, too!

    • I think I am going to have to try it. I haven’t had it before that way. Next grocery week, its on the menu. I will have to let you see it once I am done. Ooo thinly sliced new potatoes and roasted cauliflower with almonds! Now I’m hungry. πŸ™‚

  7. bamboogirl says:

    Beautiful! if you wanted to “brunch” this up, you could simply use roasted chicken, shred it, mix it into your lovely mashed potatoes so you have a chicken “hash”, pour your beautiful sauce on top and serve shaved asparagus salad on top! πŸ˜‰ just an idea!

  8. It looks delicious! Any chance of the recipe? πŸ˜‰

  9. shofar says:

    Sure wish you could cook for me! I would like that sauce over fish!

  10. Amy says:

    Looks delicious! You still find time to cook…

    • Thank you! Lately we have been doing a quick eat out to save some time for other things. But I get this bug about wanting to make something and I will find myself in the kitchen again.

  11. Alicia says:

    That looks fabulous! I would have that for breaky in a skinny minute!

  12. Nothing like Lemon Butter Sauce…really! Thanks for sharing the recipe, been looking for one to try. Looks so good!

  13. gardeniahung says:

    A Lemon Butter Sauce adds a zest to your recipe.

  14. Michelle Railey says:

    Oh gosh, that looks great. Although, in the recipe it says capers are optional. Capers are never optional!

  15. jmmcdowell says:

    Chicken piccata is one of my favorites. Yum!

  16. fsszj says:

    Very nice picture.

  17. That looks so tasty! Yum!

  18. pumpernickelsdeli says:

    Wow, that looks that tastes very good!

  19. oceannah says:

    So really, what’s not to like!? Butter lemon and capers! voila.
    Looks delish.
    *anna

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s