Chicken And Lemon Caper Cream

1. 1

   In a large skillet, melt butter over medium heat.

2. 2

   Add shallots and saute until lightly browned, 3 to 5 minutes.

3. 3

   Add lemon juice and stir; scrape the bottom of the pan with wooden spoon to remove lumps and browned bits.

4. 4

   When most of juice evaporates, add cream.

5. 5

   Gently boil until thick, 10 to 12 minutes. Stir in capers and serve immediately over cooked pasta.

6. 6

   Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.