Piccata Sauce

 

• 3 tablespoons salted butter
• 3 cloves garlic, minced
• 1 large shallot, minced
• 2 tablespoons extra virgin olive oil
• 3 tablespoons all-purpose flour
• ½ cup dry white wine
• 1 ¼ cups chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers, drained

• Heat the butter in a large skillet over medium heat. Once hot, add the garlic and shallots and cook for about 3 minutes.
• Whisk in the olive oil and flour; cook while whisking for about 5 minutes. 
• Add the wine and chicken broth; cook until slightly thickened.
• Stir in the lemon juice and capers