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Lemon Caper Sauce for Chicken Breasts




Source of Recipe


Internet


List of Ingredients




2 teaspoons cornstarch
½ cup chicken broth
¼ cup + 2 Tablespoons Butter
½ teaspoon (1 clove) minced or pressed garlic
¼ cup finely chopped onion
3 Tablespoons fresh lemon juice
1 Tablespoon dry white wine (can substitute lemon juice or broth)
3 Tablespoons capers, rinsed and drained


Recipe



In a cup, dissolve cornstarch in broth and set aside. Melt 2 Tablespoons of butter in a 1-quart saucepan over medium-low heat. Add garlic and onion; cook, stirring constantly, until they are limp and slightly golden. Add additional ¼ cup butter; allow butter to melt. Whisk broth mixture, lemon juice, and wine into melted butter. Continue to cook until sauce thickens. Add capers. Serve sauce over grilled or broiled chicken breasts.

Yield: 1 1/3 cups sauce (6 to 8 servings - approximately 2 to 3 Tablespoons each)

This buttery lemon sauce is also great over grilled or broiled fish.