Lemon-Dijon Sauce
- Juice of 1 lemon
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 2 tablespoons capers, drained
- 1 tablespoon Dijon mustard
- Salt and pepper
- 1/4 cup EVOO (extra-virgin olive oil)
- In a medium-size mixing bowl, whisk together the lemon juice, parsley, capers, mustard, and salt and pepper.
- Slowly drizzle in the EVOO while whisking until combined.
- Pour over a sauteed chicken breast for an instant sauce!
lemon, parsley, capers, mustard, salt, evoo
Taken from www.epicurious.com/recipes/food/views/lemon-dijon-sauce-377542 (may not work)