Lemon-Caper Cream Pan Sauce

Method

1. This makes four 3-tablespoon portions. After pan-searing chicken, fish or pork, move it to a plate, wipe out any scorched fat, and melt 1 tbsp of the butter in the same skillet over medium heat.
2. Cook the shallot and garlic for 1 minute until soft and translucent, then add the wine and scrape up the browned bits. Simmer 2 to 3 minutes until the wine is down to about 2 tablespoons.
3. Add the broth and boil over medium-high heat for 3 minutes, until reduced by half. Pour in the cream and simmer 3 to 4 minutes, stirring, until a finger drawn across the back of the spoon leaves a clean line.
4. Take the pan off the heat. Stir in the remaining 1 tbsp butter, the lemon juice and zest, the capers and the parsley.
5. Season with the salt and pepper and spoon over the meat or fish. Leftovers keep covered in the refrigerator for 3 days; reheat over low heat with a splash of broth.
6. Variations: for a mustard-tarragon sauce, leave out the capers and zest and stir in 1 tbsp Dijon and 1 tbsp chopped tarragon. For a mushroom version, brown 4 oz sliced mushrooms in the butter before the shallot.