Lemon Caper Sauce for Chicken Breasts

  1. 2 teaspoons cornstarch
  2. ½ cup chicken broth
  3. ¼ cup + 2 Tablespoons Challenge European Style Butter
  4. ½ teaspoon minced or pressed garlic (1 clove)
  5. ¼ cup finely chopped onion
  6. 3 Tablespoons fresh lemon juice
  7. 1 Tablespoon dry white wine (can substitute lemon juice or broth)
  8. 3 Tablespoons capers, rinsed and drained
  1. 1

    In a cup, dissolve cornstarch in broth and set aside.

  2. 2

    Melt 2 Tablespoons of butter in a 1-quart saucepan over medium-low heat. Add garlic and onion; cook, stirring constantly, until they are limp and slightly golden. Add additional ¼ cup butter; allow butter to melt. Whisk broth mixture, lemon juice, and wine into melted butter.

  3. 3

    Continue to cook until sauce thickens. Add capers. Serve sauce over grilled or broiled chicken breasts.

Note: This buttery lemon sauce is also great over grilled or broiled fish.

Source: Challenge Home Economist

Comments

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Very good!

5

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