Categories: Dressing/Sauces
Ingredients
- 1 tbsp. olive oil
- 1/4 cup shallot, minced
- 1/4 cup white wine
- 1/2 tsp lemon zest
- 3 tbsp. lemon juice
- 1 cup chicken broth
- 1 tbsp. capers
- 1 tbsp. fresh parsley, chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp. broth
- 1 tbsp. cornstarch
- 1 tbsp. butter
Directions
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Heat olive oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until softened, about 1 minute. Add white wine, lemon zest and lemon juice. Bring to a boil. Cook, scraping up any browned bits, until the liquid is reduced by about half, 2 to 3 minutes. Add broth, capers, parsley, salt and pepper. Cook, stirring, until the sauce is reduced by about half, about 4 minutes. Whisk broth and cornstarch in a small bowl, then whisk into the pan. Cook, stirring, until thickened, about 1 minute. Remove from heat and stir in butter.