Simple Lemon And Capers Pan Sauce

It’s easy to make lemon and capers quick pan sauce.

A simple version of lemony Piccata sauce, this lemon and capers sauce is flourless, bright, and refreshing. You can serve it drizzled over fish, chicken, or even veggies that you have cooked in your skillet.

What is pan sauce?

After cooking food in a pan, you can make a fast sauce from the drippings that are left right in the same pan. Use broth or even wine to deglaze the pan, scraping up the flavorful crunchy bits (called fond).

Dinner is ready, and there is no pile of dishes to clean up since everything is made in one pan.

Ready to make this easy sauce? Let’s go.

Instructions

*Free printable recipe card is available at the end of the post.

After you have cooked your meat, don’t clean the pan.

Add lemon juice, chicken broth and capers to your hot skillet. Scrape up any crispy browned bits from the bottom of the pan with the spatula while you simmer and reduce to about half, 3 minutes.

Whisk in butter and simmer for 1 more minute. Pour over cooked chicken breast. Garnish with parsley.

Pro tips and recipe notes

• This is a thin sauce. If you would like it a little thicker, just whisk a tablespoon of gluten free flour and a tablespoon of cold water or juice in a small bowl first (this is called slurry). Then whisk the slurry into your hot pan sauce. Cook and stir continuously until smooth and thickened, and any starchy taste has been cooked away. 
• I love to use the juice from a fresh squeezed lemon, but you can go with store bought juice if you prefer.
• Leftover sauce will last in the fridge for four days, stored in an airtight container.

I hope you love this quick pan sauce. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More easy quick pan sauces

Pistachio maple sauce: Pistachios are only slightly crunchy after simmering in the sauce which adds a lovely texture and a nutty hint to the maple flavor.

Creamy mustard sauce: If you love a hint of tang, this creamy sauce is for you.

Honey dijon sauce: This is a quick version of honey barbecue sauce.

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5 from 1 vote

Simple Lemon And Capers Pan Sauce

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A simple version of lemony Piccata sauce, this lemon and capers sauce is flourless, bright, and refreshing.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Servings 4

Calories 22kcal

Author Barbara Bianchi

Ingredients

• ⅓ cup fresh lemon juice from about 2 lemons
• ½ cup gluten free chicken broth homemade or store bought
• ¼ cup capers
• 2 tablespoons butter
• parsley

Instructions

• After you have cooked your meat, don’t clean the pan.

  Add lemon juice, chicken broth and capers to your hot skillet. Reduce to about half, 3 minutes. Whisk in butter and simmer for 1 more minute, scraping up any crispy browned bits from the bottom of the pan with the spatula.

  Pour over cooked chicken breast. Garnish with parsley.

Notes

• This is a thin sauce. If you would like it a little thicker, just whisk a tablespoon of gluten free flour and a tablespoon of cold water or juice in a small bowl first (this is called slurry). Then whisk the slurry into your hot pan sauce. Cook and stir continuously until smooth and thickened, and any starchy taste has been cooked away. 
• I love to use the juice from a fresh squeezed lemon, but you can go with store bought juice if you prefer.
• Leftover sauce will last in the fridge for four days, stored in an airtight container.

Nutrition

Calories: 22kcal

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