Brown Butter Caper Sauce

***I made this with halibut, however, you can also try it with chicken.***

1 C. flour
1 tsp. salt
1/4 tsp. ground black pepper
1 lb. halibut (or chicken), skins removed and cut into 4 pieces
8 T. butter, divided
2 T. lemon juice
2 T. capers

In shallow pan, combine flour, salt and pepper; dredge fillets in flour mixture. In large skillet, melt 4 T. butter over medium-high heat. Saute fillets until golden brown and crispy (6-10 minutes), turning once; transfer to heated platter. Meanwhile, in a small skillet, heat remaining 4 T. butter over medium heat until butter started to bubble (about 2 minutes). Increase the heat to high; continue cooking, swirling pan constantly until butter is medium golden brown (2-3 minutes). Stir in lemon juice and capers. Serve over fillets immediately.

This is so good because it's BUTTER! The sauce is fancy enough for company but also VERY easy to make. It's not thick---it's melted butter!---but it's so tasty over the fish and capers really add something. My husband even said that this is the best fish he's ever had, which is really saying something! I'd like to try this over chicken next to see if it's just as good. The recipe came from a local grocery store (a high-end store) so if they say it's good over chicken, I believe them! :)

Family Chef's Grade: A