"Holly" > wrote in message
oups.com...
> 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.
>

What is the recipe? Is it too thin when you use the butter/flour combo? Are
you making a roux or a buerre manier? How long did you cook it after adding
the thickeners?

It would help alot to know your recipe. Piccata is usually not thickened
with any other additions...the flour used to dredge the chicken usually
thickens the sauce. What consistency are you looking for?

I don't really use a recipe. I dredge the pounded breasts in seasoned flour
(salt, white pepper, paprika) and sauté in olive oil, then remove from the
pan, and remove most of the remaining olive oil. Add chicken broth and
simmer, scraping all the bits from the pan. Add lemon juice, and return
chicken to the pan. Add lemon slices. The sauce reduces and thickens. I
don't like capers, so sometimes I leave them out, but if I'm making it for
others, I add them. That's about it.

kimberly