I first came across this sauce with a recipe called Meatballs with Caper Butter Sauce. I followed the recipe and was really impressed with the sauce. As with many great recipes – ridiculously easy and delicious!
I could see this sauce not only on meatballs, but on any kind of fish, over filet mignons, and boiled potatoes. But today I thought I’d try it with chicken breasts.
Capered Butter Sauce
4 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1/4 cup capers, well drained
Heat the butter in a small saucepan over medium heat; you don’t want to brown it.
Once it’s melted, add the lemon juice and capers.
Heat through, then place in a bowl for serving and keep warm.
I served the sauce over chicken, and with steamed broccoli as a side. A simple, but flavorful meal.
I had already cooked the chicken breasts sous vide the previous day, and when I got them out of the refrigerator they looked like this:
I added some butter and a pinch of paprika to a skillet and heated the butter over fairly high heat. Then I browned the chicken breasts on both sides.
When everything was ready, I placed one chicken breast on a plate topped with some of the warm caper butter sauce, and placed the steamed broccoli on the side. The broccoli was good with the sauce, too!