My plan tonight is to dry grill some chicken breast, shred it, and serve it over pasta (linguine) with a white wine butter sauce (maybe add some capers) and roasted veg.
Any suggestions on how to make a white wine butter lemon sauce? I was thinking to just saute some garlic and shallots in some butter and then add veg stock and white wine and reduce it then throw in the shredded chicken. I was thinking also to roast some broccoli with garlic ad add it to the sauce and serve the whole thing over linguine. Want to incorporate lemon but am not sure how. And maybe some capers?
Any thoughts or advice?
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.