Sauces make any dish better. A quick lemon pan sauce is delicious on many things - some pan sauteed fish, a chicken breast, a pork chop. You'll need:
- about 1/3 cup of chicken stock (see Note below)
- a few splashes of white wine, vodka or dry vermouth (optional, but adds a lot of flavor)
- a tablespoon of capers (optional)
- a tablespoon of chopped fresh parsley
- 2 tablespoons lemon juice
- a tablespoon of butter
After you have cooked your fish or chicken or pork, remove it to a plate. Turn the skillet to high.
When it is hot add the chicken stock and wine (or vodka, vermouth). Scrape the bottom of the pan to release the fond (the browned bits in the bottom). Boil it down to reduce by half.
Turn off the heat.
Stir in the capers and lemon juice.
When the liquid has stopped boiling drop in the butter and swirl it around the pan. It will give the sauce some body.
Add the parsley and pour over the fish or chicken, etc.
NOTE: I hate to open a can of chicken broth and use only some of it. Of course, you can always freeze the rest, but you can also use a bouillon cube. Dissolve a half chicken bouillon cube in 1/3 cup boiling water (if making 1 serving of sauce).
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