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.
>

When I make chicken piccata I dredge the chicken in flour mixed with the
seasonings before cooking it. It helps to thicken up the sauce, and
since the flour has been cooked keeps the gluey taste at bay. Chicken
piccata was one of the first "fancy" things that I cooked when I was a
teenager. It was a thrill to be allowed to cook with wine.

Jessica