Easy Lemon And Capers Pan Sauce Recipe
This easy lemon and capers pan sauce is bright, buttery, and full of fresh flavor. Made right in your skillet with simple ingredients, it’s a flourless, piccata-style sauce that comes together in minutes.
Servings 0.75 cup of sauce
Calories 22kcal
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 cold 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.⅓ cup fresh lemon juice, ½ cup gluten free chicken broth, ¼ cup capers
- Whisk in cold 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. Yield 3/4 cup of sauce2 tablespoons cold butter, 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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