Got to love Lemon Butter Sauce!

Jul. 13th 2012

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


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




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

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