LEMON CAPER
PAN SAUCE
SERVES 4
1 large shallot, minced (about ¼ cup)
4 tablespoons unsalted butter
1 teaspoon all-purpose flour
1½ cups dry white wine
3 tablespoons capers, rinsed, drained, and roughly
chopped
3 tablespoons lemon juice (from 2 lemons)
2 tablespoons minced fresh parsley
Kosher salt and freshly ground black pepper
After cooking the chicken, discard the excess fat from
the pan, return it to medium heat, and add the shallot.
Cook, stirring with a wooden spoon, until softened, about
1 minute. Add 1 tablespoon of the butter and the flour
and cook, stirring constantly, for 30 seconds. Slowly
whisk in the wine and capers. Scrape up any browned
bits from the bottom of the pan with the spoon, increase
the heat to high, and simmer the liquid until reduced to 1
cup, about 5 minutes.
- Off the heat, stir in the lemon juice, parsley, and the
remaining 3 tablespoons butter. Season with salt and
pepper to taste. Pour over the rested chicken and serve
immediately.