This luscious, lemony sauce is an all-around winner in our book.
Bonus: It’s lower in calories than a lot of other pan sauces.
Pat the chicken dry and sprinkle with salt and pepper.
Photo: Eva Kolenko
Heat oil in a large skillet over medium-high heat.
Transfer to a clean cutting board and tent with foil to keep warm.
Reduce heat to medium and add shallot to the pan.
Cook, stirring often, until softened, 1 to 2 minutes.
Add garlic and cook, stirring, until fragrant, about 1 minute.
Sprinkle with flour and cook, stirring, for 1 minute.
Stir in broth and wine, scraping up any browned bits.
Simmer until reduced by half, 3 to 5 minutes.
Remove from heat and stir in lemon juice, butter, capers and parsley.
Serve the chicken with the sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
