b'I N G R E D I E N T S Piccata SauceSalsa Piccata3 tablespoons olive oil4 garlic cloves, thickly sliced onion, chopped In a saucepan, add the olive oil and garlic and cook over medium heat forteaspoon red pepper flakes 3 minutes. Add the onion, red pepper flakes and half of the chopped parsley; 1 tablespoon chopped parsley cook for 3 minutes more, stirring well. Increase the heat to high, add the lemoncup freshly squeezedjuice and cook for 1 minute, stirring well. Add the wine and cook for 2 to 3 minutes lemon juice cup white wine until it has reduced by half.2 cups chicken broth3 tablespoons capers, drained Add the broth and bring to a boil, then reduce the heat and simmer for 15 minutes. Salt and pepper to taste Add the capers and cook for 15 more minutes. If you like the sauce thicker, bring 2 tablespoons soened buer it back to a boil and add the buer-flour paste 1 teaspoon at a time, whisking well mixed with 2 tablespoons and waiting 1 minute before you add more of the paste. Continue this process until flour to form a so paste the sauce reaches the consistency you like. You do not need to use all of the buer-(optional) flour paste. Before serving, add the remaining chopped parsley and stir well. Keep the sauce warm until ready to serve.25'