Holly wrote:
> How would one go about thickening a cream/butter based sauce (chicken
> piccata)? I've tried the equal parts butter/flour technique, but it
> still doesn't have the consistency I'd like. I did write the recipie
> myself, so the fault may be in that.

1 tsp. cornstarch with a little water, and you'd be surprised how little
cornstarch it takes to dissolve in water. Arrowroot accomplishes the same
thing but costs more. Neither one adds an off taste to sauce like
undercooked flour can tend to do.

Jill