To make piccata sauce, gather the ingredients, including 1 tablespoon of olive oil, 3 tablespoons of butter, 3 cloves of minced garlic, a 14.5 oz can of chicken broth and 3 tablespoons of flour. Also, gather 2 to 3 tablespoons of capers and 1 to 2 tablespoons of lemon juice.
Start the sauce by cooking the garlic and butter in a sauce pan or small frying pan until the butter is melted and the garlic is transparent. Be careful not to let the garlic turn brown, as this gives it a bitter taste. Next, stir the olive oil and flour into the mixture, forming a paste.
Stir and cook over medium heat until the flour mixture becomes golden brown, then slowly add the chicken broth, mixing as it is added. Add the lemon juice and stir until the sauce thickens. Remove from heat and mix in the capers with their juices. The sauce may be served with chicken, pork or fish. It also accompanies pasta or mashed potatoes nicely.
Alternative recipes call for the use of white wine in lieu of, or together with, chicken broth. Vegetable broth may also be substituted for chicken broth. Capers and lemon juice may be adjusted to suit individual taste.