The food lab better home cooking through science ( PDFDrive ) 451

LEMONCAPER
PANSAUCE
SERVES4
1largeshallot,minced(aboutẳcup)
4tablespoonsunsaltedbutter
1teaspoonall-purposeflour
1ẵcupsdrywhitewine
3tablespoonscapers,rinsed,drained,androughly
chopped
3tablespoonslemonjuice(from2lemons)
2tablespoonsmincedfreshparsley
Koshersaltandfreshlygroundblackpepper
1. After cooking the chicken, discard the excess fat from
the pan, return it to medium heat, and add the shallot.
Cook,stirringwithawoodenspoon,untilsoftened,about
1 minute. Add 1 tablespoon of the butter and the flour
and cook, stirring constantly, for 30 seconds. Slowly
whisk in the wine and capers. Scrape up any browned
bitsfromthebottomofthepanwiththespoon,increase
theheattohigh,andsimmertheliquiduntilreducedto1
cup,about5minutes.
2. Off the heat, stir in the lemon juice, parsley, and the
remaining 3 tablespoons butter. Season with salt and
pepper to taste. Pour over the rested chicken and serve
immediately.


MUSHROOMMARSALA
PANSAUCE

SERVES4

4tablespoonsunsaltedbutter
8ouncesbuttonmushrooms,cleanedandfinelysliced
(about4cups)
1largeshallot,minced(about½cup)
1teaspoonfreshthymeleaves