Got to love Lemon Butter Sauce!
I know this isn’t a breakfast meal, but we had this for dinner and it came out so nice I wanted to share it.
Maybe we will add it to our Sunday brunch menu!
(Okay by popular demand – The Lemon Butter Sauce Recipe – from Carrabba’s Italian Grill Cookbook)
Lemon Butter Sauce
Ingredients
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2 inch pieces, divided
2 tablespoons finely chopped yellow onion (I used white)
2 garlic cloves, minced
1/3 cup dry white wine
3 tablespoons fresh lemon juice
Kosher salt and freshly ground white pepper
Capers (optional)
Melt 1 tablespoon of the butter in a nonreactive medium skillet over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 3 minutes.
Reduce the heat to its very lowest setting. A few pieces at a time whisk in the butter, letting the first addition melt before adding more butter. Be sure that the butter is softening into a emulsified sauce, and not melting. With practice, you will be able to increase the heat a bit to speed the softening. It should take you about 3 minutes to add all the butter and “build” the sauce. Season with salt and pepper. (I add capers at this point) Remove from the heat.
The sauce can be stored at room temperature for up to 2 hours. Remember, it will be reheated in each recipe. Be sure to heat the sauce over very low heat when reheating, or it will separate. (That is, it will look like melted butter and not an emulsified sauce.) If this happens, remember it will still taste the same.
For the Chicken Piccata
Boneless, skinless Chicken Breast
Flour
Salt
Pepper
Garlic powder
Olive Oil
I don’t have a recipe for this, but here is what I do. I take the Chicken Breast and clean it. Then laying the breast on the cutting board with the good side up, I place my hand on top of the breast and cut the breast in half making two thin breast. Chicken Piccata generally is a chicken cutlet that is a breast pounded thin, but I like doing the way I do because the chicken cutlet is in better shape.
I mix the flour, salt, pepper and garlic powder in a bowl. I flour the chicken breast and fry in Olive Oil until brown. Drain on paper towels and keep in warm oven until ready to use. Plate with Lemon Butter Sauce.
Chicken Piccata with Lemon Butter Sauce and Caper
Garlic Sauted Asparagus and Fresh Mash Potatoes
I know I would certainly love this.
I know we did 😉 And now the house smells so good!
Recipe looks yummy!
It was good. Thank you!
You have a killer of a sauce here. We used a similar sauce on fresh Northern baby pickerel (available for only a short window) at our French Restaurant. One night we had a group of businessmen from Paris in dining. Busy night but they refused to leave until they met the chef (Good Husband). They were blown out of the water. No pun intended, but heaven on earth is Northern pickerel. This sauce on fresh, fresh fish is dynamite. I love it on chicken and veal scallopine. Just think of the things you can do with it. Bon Appetit. Have a simply magnificent week-end. Virginia
I never thought of fish. Now I have to try that. I love blogs! You get so many good ideas! thank you, Virginia! You have a great weekend too! Wait until you see where we are going tomorow!
I love Chicken Piccata! Looks great!
I do too! It is so good. Thank you!
i want some, can u send me one of each? lol
I fedex it tomorrow 😉 Guess you’ll have to come to the plantation one Sunday for brunch!
would love to if i can ever have a break long enough to get there!!!!!
I hear that! Never enough time in a day.
Oh yum!
Exactly! Thak you.
Looks delicious!
It was very good. You will have to come by the plantation when we open and try some! Thank you!
This looks so yummy!
It was, every bit. Thank you!
thank you for sharing this!
Thank you for stopping by!
Wow! This sounds delicious!
It was very good. I think we are going to add it to our Sunday brunch menu at the plantation. You’ll have to stop by and try some.
I highly recommend it on fish, too. A restaurant near us does this amazing sole on a bed of thinly sliced new potatoes with roasted cauliflower and almond slivers topped with this sauce. Very, very Yum. Yours looks amazing, too!
I think I am going to have to try it. I haven’t had it before that way. Next grocery week, its on the menu. I will have to let you see it once I am done. Ooo thinly sliced new potatoes and roasted cauliflower with almonds! Now I’m hungry. 🙂
Beautiful! if you wanted to “brunch” this up, you could simply use roasted chicken, shred it, mix it into your lovely mashed potatoes so you have a chicken “hash”, pour your beautiful sauce on top and serve shaved asparagus salad on top! 😉 just an idea!
Oh yum!! I think we might have to try that one too next grocery shop! Do you have a good shaved asparagus salad recipe? I have never made that one.
my dear, of course I do!! If you have fresh, fresh asparagus, you don’t have to blanch, but normally, I have to for at least 1 minute! Keep your lovely posts coming!
http://chezus.com/2011/04/25/shaved-asparagus-salad-with-a-poached-egg/
Thank you for the recipe! I will use it next week when we do the fish with lemon butter sauce!
It looks delicious! Any chance of the recipe? 😉
Yes, I would like the recipe also. 🙂
Thank you! I added it this morning for you!
Thank you so much! We know what we’ll be having one night this week 😀
Sure wish you could cook for me! I would like that sauce over fish!
I wish the same thing! 🙂
Ok, when we open you can come by and I will cook it for you. Make it a Sunday and I’ll do it for brunch over fish. 😉
That’s great, Michele! I’m a vegetarian, but do eat a little fish occasionally. I would love to see your part of the country and experience some history, too!
My sister isn’t a vegetarian, but doesn’t eat meats except some seafood. I am getting allot of recipes from her. I hope you do get a chance to come see us and enjoy the history here!
Looks delicious! You still find time to cook…
Thank you! Lately we have been doing a quick eat out to save some time for other things. But I get this bug about wanting to make something and I will find myself in the kitchen again.
That looks fabulous! I would have that for breaky in a skinny minute!
Thank you! Ok, you come by after we open and I will make it for your for breakfast. 😉
Nothing like Lemon Butter Sauce…really! Thanks for sharing the recipe, been looking for one to try. Looks so good!
Thank you! I hope it works good for you. It is very simple and we love it.
A Lemon Butter Sauce adds a zest to your recipe.
I totally agree! And it is so good!
Oh gosh, that looks great. Although, in the recipe it says capers are optional. Capers are never optional!
Thank you! I agree on that point too. I LOVE capers on most anything. Okay, maybe not Peanut Butter and Jelly… 😉
Chicken piccata is one of my favorites. Yum!
I am with you!
Very nice picture.
Thank you! And the food was yummy! 😉
That looks so tasty! Yum!
Thank you! It really was!
Wow, that looks that tastes very good!
It was very good! The leftovers were even better!
So really, what’s not to like!? Butter lemon and capers! voila.
Looks delish.
*anna
I suppose you make the lemon butter sauce like you would make gravy. Use flour and lemon juice to make a paste and then add water. Am I correct?
Oops! I just saw recipe for it at the top. Ignore my last comment. Thanks!!!
What last comment??? 😉
The one above my last one where I am trying to figure out how to make the lemon sauce. Had skipped over your recipe and didn’t find it until I had written the post. Oops! 🙂
I was joking… I saw it. 😉
I was really hoping you wouldn’t. 🙂 No way to delete a message once it goes.
No worries… 🙂