Piccata Sauce

This will serve 4
Three table spoons butter
3 cloves of garlic mince
1 tablespoon olive oil
3 tablespoon all purpose flour
1 can chicken stock(14 1/2 onces)
1-2 tablespoons lemon juice
2-3 tablespoon capers with juice
1/3 cup white wine
2 tablespoon chopped parsley ( not needed this is a garnish)

To start in a large sauce pan add your olive oil and garlic and toast the garlic over medium high heat. Once the garlic starts to brown then add your butter and start to whisk in the flour. This makes what is called a roux in the pan. Add your white wine and let it reduce some then add the rest of your liquids and capers let reduce on medium heat for 10 minutes and you are set to go. Caution capers are salty and adjust the use of these due to dietary needs.

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