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

1. 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.

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