4 Tbs unsalted butter
1 small shallot, diced
2 garlic cloves, minced
2 tsp flour
1 cup white wine
1 ½ cups chicken broth
2 TBS drained capers
2 Tbs minced fresh parsley
1 tsp lemon zest
2 Tbs lemon juice
Optional hot sauce
Cook meat in skillet, set aside, cover, and drain fat from pan.
Melt 2 tablespoons of the butter until sizzling. Add shallot and garlic and cook until softened. Sprinkle in the flour and cook, stirring for about 2 minutesWhick in the wine and chicken stock. Raise heat to high while scraping bottom of pan. Reduce heat to medium-high until sauce is reduced by half.
Stir in capers, parsley, lemon juice, and zest. Simmer for 1 to 2 minutes. Stir in the remaining butter and stir until melted and sauce is smooth. Return meat to skillet and warm through.