LEMON CAPER SAUCE FOR CHICKEN RECIPES

Steps:

• Melt 2 Tbsp. of butter in it over medium heat until sizzling.
• Now add the garlic and shallot, sauté them until soften, lowering the heat if needed, almost for 1 minute.
• The Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.
• Now Whisk in the dry wine along with the chicken stock, bring heat up the heat to high and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.
• Lower the heat to medium-high continue to cook, without a lid, until it’ reduced by ½ in about 7 to 10 minutes.

Steps:

• Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
• Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
• While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
• When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup – it should be thick – and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.