Sear and cook poultry pieces, pork chops or fish fillets in a 10-in. stainless-steel skillet; remove from skillet. Pour off drippings, reserving brown bits in skillet. Add oil. Remove skillet from heat. Add garlic; cook and stir in hot skillet for 5 to 10 seconds or until fragrant.
Similar to a piccata sauce, this lemony sauce with capers is delicious over boneless chicken breasts, pork chops, salmon or white fish. Make this pan sauce in 4 easy steps.
Servings and Ingredients
|10 to 12 oz. boneless poultry pieces, pork chops or fish fillets|
|1 tbsp. Hy-Vee canola oil|
|1 ½ tsp. minced garlic cloves|
|½ c. Hy-Vee 33% less sodium chicken broth, divided|
|3 tbsp. fresh lemon juice|
|3 tbsp. Hy-Vee unsalted butter, cut up|
|2 tbsp. Gustare Vita capers, drained|
Things To Grab
- 10-in. stainless-steel skillet
- Metal spatula
Add ¼ cup chicken broth and lemon juice. Return skillet to heat. Scrape brown bits from bottom of skillet with a metal spatula. Simmer over medium-high heat for 2 to 3 minutes or until liquid is almost evaporated.
Add remaining ¼ cup broth to skillet; simmer over medium-high heat for 1 to 2 minutes or until sauce is reduced to about 3 Tbsp. (Tilt the skillet occasionally to estimate the amount of liquid in skillet).
Remove skillet from heat. Whisk in butter to give sauce a velvety texture and sheen. Stir in capers. Drizzle sauce over poultry, pork or fish.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 45mg
- Sodium: 460mg
- Total Carbohydrates: 4g
- Protein: 1g