Lemon Caper Pan Sauce
The traditional flavors of lemon and capers comprise this smooth, tangy sauce. Great on pasta or drizzle over your favorite flavor stuffed chicken breast. Try it with Asparagus & Cheese or Seasoned Select Mushroom & Swiss.
- 2 tbsp butter
- 1 tbsp flour
- 1 c fat-free, low-sodium chicken broth
- 2 tsp dry white wine
- 1/2 tsp lemon rind, grated
- 2 tbsp fresh lemon juice
- 2 tbsp capers, drained and rinsed
- Heat pan over medium heat. Add butter and flour and cook for about 3 minutes, being careful to stir so the mixture doesn't burn. Add chicken broth, wine, and lemon juice. Stir until creamy and well blended. Add lemon rind and capers and let simmer for about 5 minutes. Serve hot.
Yield: 1 1/2 cups of sauce