White Wine-Shallot Sauce With Lemon and Capers |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Mmmm. This is a healthier version of a sauce for sauteed fish that's usually made with butter. It's delish on fish! Recipe is from Cook's/America's Test Kitchen...one of their Light books, but I can't remember which one. Ingredients:
1 teaspoon vegetable oil |
3 medium shallots, minced (about 1/2 cup) |
1/4 dry white wine |
1/2 cup low sodium chicken broth |
3 tablespoons light cream cheese |
1 tablespoon capers, rinsed and drained |
1 tablespoon minced fresh parsley |
1 tablespoon fresh lemon juice |
salt and pepper |
Directions:
1. Combine oil and shallots in small saucepan over medium-low heat.
2. Cover and cook, stirring occasionally, until softened, about 4 minutes.
3. Add the wine, increase the heat to medium-high and simmer until the pan is almost dry, about 2 minutes.
4. Add the chicken broth and continue to simmer until the mixture has reduced slightly, 3-5 minutes.
5. Off the heat, whisk in the cream cheese, capers, parsley and lemon juice.
6. Season with salt and pepper to taste and serve over sauteed or pan-fried fish.
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