Here is another use for rotisserie chicken. On Monday, our traditional chicken day, we made a piccata sauce for one of the breasts from our rotisserie chicken. Since we were merely reheating our chicken, we used the powder from a packet of chicken gravy to make a roux with butter and then added white wine, lemon juice, capers, and parsley to it and used the stock that I made earlier in the day to give volume to the sauce. After bringing it up to a boil and lowering the heat we gently warmed the meat.

Along with our tasty chicken piccata I made mashed potatoes which were so yummy with the sauce. Broccoli rounded out our surprisingly delicious dinner.