White Wine-Shallot Sauce With Lemon and Capers

Total Time
Prep 5 mins
Cook 10 mins

Mmmm. This is a healthier version of a sauce for sauteed fish that's usually made with butter. It's delish on fish! Recipe is from Cook's/America's Test Kitchen...one of their "Light" books, but I can't remember which one.

Ingredients Nutrition


  1. Combine oil and shallots in small saucepan over medium-low heat.
  2. Cover and cook, stirring occasionally, until softened, about 4 minutes.
  3. Add the wine, increase the heat to medium-high and simmer until the pan is almost dry, about 2 minutes.
  4. Add the chicken broth and continue to simmer until the mixture has reduced slightly, 3-5 minutes.
  5. Off the heat, whisk in the cream cheese, capers, parsley and lemon juice.
  6. Season with salt and pepper to taste and serve over sauteed or pan-fried fish.