Creamy Lemon Piccata Sauce

Sauces give almost every dish an extra element of flavor + dimension. Creamy Piccata Sauce is lemony, garlicky, savory and creamy without the addition of flour. I ladle this sauce over Chicken 'N' Rice Casserole and cuddle-up with my favorite western (Silverado, of course) or nestle into a rocker on the back patio to take-in the sunset.

Elements

4 T Butter

2 Tsp Minced Garlic

1-1/2 C Free Range Chicken Broth

Juice of 2 Lemons

3.5 Fl. Oz. Jar Capers, drained

1 C Heavy Cream

1 T Garlic Salt

Directions

1. In a small skillet over medium heat, melt butter and add minced garlic.

2. Sauté garlic until brown, about 5 minutes, and add capers; stir until incorporated.

3. Add chicken broth and bring to a gentle boil.

4. Once boiling, add heavy cream, which will cool mixture a bit, and bring back to a boil; boil for five minutes and reduce heat to medium low.

5. Add garlic salt and a stir to incorporate.

6. Let sauce gently boil on medium low for about 10 minutes, 15 if you have time, to thicken.

7. Serve hot over your desired dish!

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xo, Melissa