The lemon butter sauce with capers gives this dish a zesty kick. It's not just for chicken piccata or lemon chicken cutlets.

The caper sauce combines fresh lemon juice, butter, lemon zest, chicken broth, and capers. It simmers and reduces, blending ...

Return the pan to a high heat, and add the lemon juice. Allow the lemon, caper and butter sauce to bubble in the pan for 30 seconds, then pour over the fish and mash to serve.

The simple sauce highlighting lemon and capers tastes great on almost any grilled fish. Swordfish or salmon are especially good choices. If you opt for a fish that's not tuna, adjust the cooking ...

But piccata sauce often includes capers, while the Francese ... melt remaining 1 tablespoon butter in a medium skillet over medium. Arrange lemon slices in a single layer on bottom of skillet.

Once oil is hot and shimmering, after about 1 minute, add butter and ... by Parmesan, capers, mustard powder, garlic powder, white pepper and smoked paprika. Gently keep sauce warm while preparing ...

Meanwhile, for the sauce, place the butter into a small saucepan over a medium heat and heat until melted and just turning nut brown in colour. Add the lemon juice, caperberries, capers and ...

Place the lemon slices, herbs ... to cook slightly for a few minutes after you remove it from the oven. Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl ...