Lemon Caper Cream Sauce
Yield: About 3 Cups
2 Tablespoons Unsalted Butter
2 Tablespoons Extra Virgin Olive Oil
3 Large Cloves Garlic
1 Cup Dry White Wine
1 Large Lemon, Sliced 1/4"
3 Tablespoons Capers, Rinsed
2 Cups Low Sodium Chicken Stock
2 Tablespoon Shepherds Kitchen Seasoning
1/2 Teaspoon French Grey Sea Salt
1 Teaspoon Ground Green Peppercorns
3 Tablespoons Heavy Cream
5 Oz. Goat Cheese, Crumbled
We created this sauce to complement our Goat Cheese Chicken Meatballs recipe, but it works well served over pasta and paired with Veal Scaloppine or Chicken Milanese. The flavors are similar to Piccata, but we love the way the goat cheese and heavy cream take this sauced to a whole new level.
Heat olive oil in a large saute pan placed over medium high heat. Peel garlic cloves and add whole to the olive oil. Saute, stirring frequently, for 2 minutes. Turn heat down to medium and add butter. Once butter has melted, add wine, chicken stock, lemon slices, capers, and seasonings. Simmer mixture, stirring occasionally, until reduced by half - about 20 minutes.
Remove lemon slices from the mixture. Reduce heat to low, add cream and goat cheese. Cook mixture, stirring constantly, until cheese has melted and sauce has heated through. Toss into pasta, garnish with shaved parmesan (if desired) and serve.