PAN
SAUCES:
Lemon-Caper Sauce
enough for 4 servings
1 medium shallot, minced
1 cup canned low-sodium chicken broth
1/4 cup lemon juice
2 tablespoons small capers, drained
3 tablespoons unsalted butter, softened
Follow Master Recipe for Sautéed Chicken Breast Cutlets. Without discarding fat, set skillet over medium heat. Add shallots; sauté until softened, about 30 seconds. Increase heat to high, add broth, and scrape skillet bottom with wooden spatula or spoon to loosen browned bits. Add lemon juice and capers; boil until liquid reduces to about 1/3 cup, 3 to 4 minutes. Add any accumulated chicken juices; reduce sauce again to 1/3 cup. Off heat, swirl in softened butter until it melts and thickens sauce. Spoon sauce over chicken and serve immediately.