Lemon, Caper and Parsley Pan Sauce

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READY IN: 13mins
SERVES: 8
YIELD: 1/2 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add oil to empty skilled used to cook chicken and return pan to low heat.
  • Add shallot and cook, stirring often, until softened,
  • Add flour and cook stirring constantly for 30 seconds.
  • Add broth, increase heat to medium high and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 1/2 cup. Stir in any accumulated chicken juices, and return to simmer and cook for 30 seconds.
  • Turn off heat, and whisk in lemon juice, capers, parsley and butter, season with salt and pepper.
  • Spoon over cutlets and serve immediately.
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