Lemon caper pan sauce from The Food Lab: Better Home Cooking Through Science (page 368) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pan-roasted chicken parts; 3-minute chicken cutlets

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on July 01, 2025

    This was an easy sauce to prep while the chicken was roasting and to make while the roasted chicken was resting. I reduced the amount of finishing butter at the end, to reduce fat calories, and it was still delicious.

  • bskj123 on February 10, 2021

    This sauce is incredibly good.

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