No-Cook Sauces for Chicken: Lemon-Dijon Sauce

by Rachael Ray Show Staff 8:00 AM, September 16, 2010

Aired September 16, 2010

Serves HASH(0x4dc9560)
Juice of 1 lemon
A small handful flat-leaf parsley, finely chopped
2 tablespoons capers
1 tablespoon Dijon mustard
Salt and freshly ground pepper
EVOO - Extra Virgin Olive Oil

In a medium-size mixing bowl, whisk together the lemon juice, parsley, capers, Dijon, salt and ground black pepper. Slowly drizzle in the EVOO while whisking until combined. Pour over a sauted chicken breast for an instant sauce!