The food lab better home cooking through science ( PDFDrive ) 451

LEMON CAPER PAN SAUCE SERVES 4 1 large shallot, minced (about ẳ cup) 4 tablespoons unsalted butter 1 teaspoon all-purpose flour 1ẵ cups dry white wine 3 tablespoons capers, rinsed, drained, and roughly chopped 3 tablespoons lemon juice (from 2 lemons) 2 tablespoons minced fresh parsley Kosher salt and freshly ground black pepper After cooking the chicken, discard the excess fat from the pan, return it to medium heat, and add the shallot Cook, stirring with a wooden spoon, until softened, about minute Add tablespoon of the butter and the flour and cook, stirring constantly, for 30 seconds Slowly whisk in the wine and capers Scrape up any browned bits from the bottom of the pan with the spoon, increase the heat to high, and simmer the liquid until reduced to 1 cup, about 5 minutes Off the heat, stir in the lemon juice, parsley, and the remaining tablespoons butter Season with salt and pepper to taste Pour over the rested chicken and serve immediately MUSHROOMMARSALA PAN SAUCE SERVES 4 4 tablespoons unsalted butter 8 ounces button mushrooms, cleaned and finely sliced (about 4 cups) 1 large shallot, minced (about ½ cup) 1 teaspoon fresh thyme leaves ... 4 tablespoons unsalted butter 8 ounces button mushrooms, cleaned and finely sliced (about 4 cups) 1 large shallot, minced (about ½ cup) 1 teaspoon fresh thyme leaves