Lemon Caper And Parsley Pan Sauce Recipes

CAPER-PARSLEY SAUCE

Caper-Parsley Sauce image

Categories Sauce Fish Garlic No-Cook Quick & Easy Lemon Parsley Bon Appétit

Yield Makes about 1 1/3 cups

Number Of Ingredients 6

Ingredients

2/3 cup olive oil
6 tablespoons drained capers
6 tablespoons chopped fresh parsley
6 anchovy fillets, chopped
1/4 cup fresh lemon juice
2 large garlic cloves, halved

Steps:

Blend all ingredients in processor until coarse puree forms. Season sauce with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)

LEMON, CAPER AND PARSLEY PAN SAUCE

Lemon, Caper and Parsley Pan Sauce image

Make and share this Lemon, Caper and Parsley Pan Sauce recipe from Food.com.

Provided by Borealis Beegirl

Categories Sauces

Time 13m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons vegetable oil
1 medium shallot, minced
1 teaspoon all-purpose flour
3/4 cup chicken broth
2 teaspoons lemon juice
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped fresh parsley leaves
1 tablespoon butter
salt
pepper

Steps:

Add oil to empty skilled used to cook chicken and return pan to low heat.
Add shallot and cook, stirring often, until softened,
Add flour and cook stirring constantly for 30 seconds.
Add broth, increase heat to medium high and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 1/2 cup. Stir in any accumulated chicken juices, and return to simmer and cook for 30 seconds.
Turn off heat, and whisk in lemon juice, capers, parsley and butter, season with salt and pepper.
Spoon over cutlets and serve immediately.

Nutrition Facts : Calories 29.1, Fat 2.7, SaturatedFat 1.1, Cholesterol 3.8, Sodium 114.1, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 0.6

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