Chicken with Lemon Caper Sauce


  • 2 teaspoons cornstarch
  • ½ cup chicken broth
  • ¼ cup + 2 Tablespoons Danish Creamery Butter
  • ½ teaspoon minced or pressed garlic (1 clove)
  • ¼ cup finely chopped onion
  • 3 Tablespoons fresh lemon juice
  • 1 Tablespoon dry white wine (can substitute lemon juice or broth)
  • 3 Tablespoons capers, rinsed and drained


  • In a cup, dissolve cornstarch in broth and set aside.
  • Melt 2 Tablespoons of butter in a 1-quart saucepan over medium-low heat. Add garlic and onion; cook, stirring constantly until they are limp and slightly golden. Add additional ¼ cup butter; allow butter to melt. Whisk broth mixture, lemon juice, and wine into melted butter.
  • Continue to cook until sauce thickens. Add capers. Serve sauce over grilled or broiled chicken breasts.


  • This buttery lemon sauce is also great over grilled or broiled fish.