White Wine-Shallot Sauce With Lemon and Capers

"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."
 
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photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
Ready In:
15mins
Ingredients:
9
Yields:
3/4 cup
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ingredients

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directions

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

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