White Wine-Shallot Sauce With Lemon and Capers

Submitted by Sandi From CA

"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."

 

• Ready In: 15mins
• Ingredients: 9
• Yields: 3/4 cup

ingredients

• 1 teaspoon vegetable oil
• 3 medium shallots, minced (about 1/2 cup)
• 1⁄4 dry white wine
• 1⁄2 cup low sodium chicken broth
• 3 tablespoons light cream cheese
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon minced fresh parsley
• 1 tablespoon fresh lemon juice
• salt and pepper

directions

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.