Lemon Caper Sauce for Chicken Breasts

Ingredients

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

Directions

In a cup, dissolve cornstarch in broth and set aside. 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. Continue to cook until sauce thickens. Add capers. Serve sauce over grilled or broiled chicken breasts.Yield: 1 1/3 cups sauce (6 to 8 servings - approximately 2 to 3 Tablespoons each)This buttery lemon sauce is also great over grilled or broiled fish.Source: Recipe developed by Challenge Home Economist for print ad for Challenge European Style Butter.