> "Holly"
>
>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.

I guess since you wrote the recipe yourself you must think of it as a
proprietary secret... or you would have posted your recipe so certain folks
wouldn't need to further indulge in making dang foolish asses of themselves
with wild speculation... um, the kitchen pinheads who suggested adding yet more
starchy thickener. There is no starchy thickener other than a small bit of
flour used for dusting the meat in veal piccata (or chicken), the sauce (of
fond, liquid, fat) is thickened by reduction... the sauce should be fairly
thin... the dusting flour can even be totally omited. A very high output
burner is required to properly prepare this dish, with the entire dish cooked
from begining to end under full power... requiring no more than three minutes.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
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