Lunch was leftover schnitzel. I’m treating it more like chicken piccata so I needed a lemon sauce to go over it. I didn’t want something harshly lemon but a more rounded sauce with the addition of garlic and milk that wouldn’t take a lot of time to make.
Had I been cooking the chicken, the flour that would have fallen off during browning would have been enough to thicken the sauce. As I’m just warming the chicken up, I needed to make a slurry of cornstarch and chicken broth as my thickener.
You can make the sauce richer by adding cream instead of milk.
This is light but rich sauce with good lemon flavor.
2 teaspoons olive oil
3 cloves garlic, minced
1 1/4 cups plus 1 tablespoon chicken broth
1 1/2 teaspoon cornstarch
Juice and zest of one lemon (about 3 tablespoons juice)
2 tablespoons butter
1/4 cup milk or cream
salt and pepper to taste
Heat oil in a medium skillet. Add garlic and sauté just until fragrant and slightly golden.
Pour in 1 1/4 cups chicken broth and bring to a boil, while scraping up browned bits from bottom of pan. Allow broth to simmer until reduced by half, about 5 minutes.
Whisk together remaining chicken broth with cornstarch to form a slurry, then pour mixture into broth in skillet along with lemon juice and zest. Allow to simmer about 5 minutes until it has thickened slightly then remove from heat.
Stir in butter and pour in milk or cream. Season with salt and pepper, if needed.
Spoon sauce over chicken. Serve warm.