Lemon caper sauce for poultry or fish
Comments: when cooking turkey or chicken slices, dip them in a little flour first.
At the end, when the chicken is returned in the sauce, the flour will help thicken the sauce. Make the sauce in the same pan used to cook the meat or fish. Reserve (covered) the meat or fish while preparing the sauce, then return it to the pan a few minutes before serving. A slight simmer will then thicken the sauce.
Alternatively, if the chicken or fish was not farinated and/or is not returned to the pan, disolve a flat teaspoon of corn starch in the stock (while cold).
2 dl stock (chicken for poultry, veggie for fish)
1 dl dry white wine
1/2 to 1 lemon juice
2 tablespoons drained capers
50 g butter
2 tablespoons chopped parsley (opt)
In the same pan that was used for cooking the meat or fish, deglaze with the white wine and lemon juice, reduce to 1/4.
Add the stock and capers, return the meat or fish to the pan and briefly simmer. Add a couple of knobs of butter and let them slowly melt while gently stirring.
Serve and sprinkle a little parsley.