Lemon Wine Brown Butter Sauce

This sauce is one of my all time favorites it’s simply delicious. This lemon wine brown butter sauce is like GOLD, it’s buttery and delicious and full of flavor, great on pasta, chicken and so much more!

The combination of lemon and wine together in this sauce is a perfect pair. It’s silky smooth and has a great depth of flavor it’ll win you over and you’ll want to pour it ib everything from chicken to pasta and rice as well as veggies!

It’s buttery and silky and just wait until you pour it over pasta, chicken, or rice.

You’ll want to dunk veggies into it and be sure to make enough for everyone, it’ll go that fast!

There is quite a bit of talk lately about browned butter, it seems to be everywhere but it’s really not new.”

If you’ve had browned buttered anything most likely you’ll say it was delicious with a nutty depth of flavor. If you haven’t here is your chance…

I made it really easy for you too:

• Just add butter to a pan over medium heat and let it cook until it’s brown a golden brown but not burnt the milk solids will turn brown as the water in the butter cooks off. It takes about 5 minutes for the butter to brown, keep an eye on it carefully after it starts foaming and bubbling.
• Stir the butter to keep it cooking evenly. Once it’s browned remove from heat and place in a separate bowl if not using it immediately or the hot pan will continue to cook it.
• If you have all your ingredients ready then just whisk in the flour and as soon as it’s all incorporated and hot, then slowly add the wine and chicken stock or broth stir with a whisk and cook over low heat until smooth then add some salt and juice of a lemon.

This sauce is GOLD! It’s one of my families favorite sauces. I’ve been told I should bottle and sell it. It’s full of rich delicious flavor and it’s great to pour over roasted asparagus, added to rice before serving, or to your favorite pasta, great on chicken, breaded chicken cutlets, stir fried chicken, and chicken meatballs. 

Fresh lemons is the key to this sauce, along with butter and wine.

Does this sauce freeze well?

Yes, it freezes well, thaws nicely and can help make mealtime quicker if you make and freeze it, then pull some out, thaw it and dinner will be ready in no time!

How can the flavor be adjusted?

Add more of what item you’d prefer, more lemon, more wine, more butter, and my favorite… more chicken bouillon. I find boxed chicken broth to be light on flavor so add in extra chicken bouillon to give this sauce more depth of flavor.

What type of lemons can be used for this sauce?

Any variety, I have used Eureka, Lisbon, and Meyer lemons. Meyer lemons are a bit sweeter, but each Meyer lemon is usually so much juicier it’s a great recipe for them.

One of my favorite ways to enjoy this sauce is over chicken meatballs and pasta.

Why brown the butter?

It gives the recipe an added depth of flavor you will find irresistible.

This recipe is based on my Chicken Francaise Recipe which is one of my most requested chicken dishes, and everyone always comments how delicious the sauce is, so I started making it so we could enjoy with with all types of chicken. Making a weeknight chicken dinner more delicious in minutes.Perfect to pour over leftover pasta as well.

Print Recipe

Lemon Wine Brown Butter Sauce

This sauce is like GOLD, highly desirable, irresistible, and great on chicken, pasta, and rice.

Course: sauce

Cuisine: American

Keyword: butter, chicken, lemon, wine

Servings: 3 cups

Author: Diane Schmidt - createdbydiane.com

Ingredients

• 2 tablespoon butter brown
• 2 tablespoon flour whisk
• 1 cup white wine I use chardonnay, use what you like
• 2 cups chicken stock/broth or bouillon and water, I typically add an additional teaspoon or two of chicken bouillon
• 1 teaspoon salt, coarse kosher salt (avoid tables salt as it does not taste as good when cooking)
• 1 fresh lemon, juiced I typically have Meyer lemons on hand and 1 yields 3 tablespoons of lemon juice.

Instructions

• Begin by browning butter (complete details in post) heat over medium until it's a warm brown color, do not burn the butter.
• Whisk in flour until it's incorporated into the butter
• Slowly pour in the wine and chicken broth and stir until creamy.
• Add salt and lemon juice and simmer for 5 minutes, stirring occasionally, until the sauce is thick and creamy and the alcohol has cooked off the wine.
• This sauce is great over any variety of chicken, breaded chicken cutlet, stir-fried chicken, and pasta with vegetables, over plain pasta making a fun leftover.

Notes

This recipe can be easily multiplied for more portions.