Lemon Sauce for Chicken
A bright and zesty sauce that enhances chicken and various other dishes, perfect for family dinners or special occasions.
Ingredients
For the sauce
- 2 Tablespoon Olive Oil
- 2 Cloves Garlic minced
- 1 Shallot finely chopped
- 1 Lemon (juice) freshly squeezed
- ½ Teaspoon Crushed Red Pepper adjust to taste
- 1 Cup White Wine
- 1 Tablespoon Capers
- ½ Cup Heavy Cream
- 3 Tablespoons Butter
- 2 Tablespoons Chopped Parsley for garnish
- 2 Tablespoons Basil fresh, for garnish
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Black Pepper
Instructions
Preparation
- Warm the pan and add the olive oil.
- Sauté the shallots for three to four minutes, or until they are tender.
- Add the minced garlic and simmer for another minute or two.
- Sprinkle in the salt and add the lemon juice, then combine everything.
- Stir in the crushed red pepper.
- After the lemon has boiled for 15 to 30 seconds, carefully add the white wine.
- Heat the wine gently for about 5 minutes.
- Add in the capers and a few lemon pieces.
- Reduce the heat and carefully stir in the heavy cream.
- Once heated, add the butter and stir until melted.
- Add black pepper, parsley, and basil, and mix well.
- Bring the mixture to a gentle boil, producing bubbles.
Notes
Serve warm over grilled chicken, seafood, or roasted vegetables. Garnish with extra parsley or basil. Adjust spices to taste. Store leftovers in an airtight container for 3-4 days. Reheat gently and add a splash of water or cream if needed.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 5gProtein: 2gFat: 24gSaturated Fat: 15gSodium: 300mgSugar: 1g
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