Honey lemon butter sauce with chive and cappers. Chef John's lemon-caper butter sauce, flavored with summer savory, is the perfect accompaniment to sauteed sole. Very lemony, so next time I will be cutting lemon juice at least in half and compensating with butter. But the flavor of the sauteed carpers in the butter sauce was amazing!
This easy Chicken Piccata recipe is a must try!! The chicken is cooked in a luscious lemon butter sauce and capers. The chicken is very tender and melt in. You can have Honey lemon butter sauce with chive and cappers using 8 ingredients and 3 steps. Here is how you cook that.
Ingredients of Honey lemon butter sauce with chive and cappers
- It’s 1 stick of butter melted but not calrified.
- You need of Juice and zest of a whole lemon.
- It’s 2-3 tbsp of honey.
- You need of Salt.
- It’s 2 tbsp of minced chives.
- It’s of Evo.
- It’s of Garlic clove smashed.
- Prepare 3 tbsp of cappers.
Combine the chopped capers with the remaining capers, lemon juice, and water into a small saucepan. Bring to a boil over medium heat and simmer until the mixture has reduced by half. When half the butter has been whisked into the sauce, turn off the heat and whisk in the rest. Sautéed chicken breasts served with a lemon butter sauce and capers make a simple yet elegant meal that will make you feel like you are dining at your favorite restaurant.
Honey lemon butter sauce with chive and cappers instructions
- Add the partialy melted butter to a small food processor along with 2 good glugs of evo, lemon juice, garlic, honey and a few grinds of salt and emulsify.
- Add to a bowl and stir in the zest and chives and taste for seasoning..
- Add the capers.
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