White Wine-Shallot Sauce With Lemon And Capers

1. 1

   Combine oil and shallots in small saucepan over medium-low heat.

2. 2

   Cover and cook, stirring occasionally, until softened, about 4 minutes.

3. 3

   Add the wine, increase the heat to medium-high and simmer until the pan is almost dry, about 2 minutes.

4. 4

   Add the chicken broth and continue to simmer until the mixture has reduced slightly, 3-5 minutes.

5. 5

   Off the heat, whisk in the cream cheese, capers, parsley and lemon juice.

6. 6

   Season with salt and pepper to taste and serve over sauteed or pan-fried fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.