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Ingredient Substitutions

substituting butter--possible?

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substituting butter--possible?

Olga | Mar 23, 2004 07:43 AM

Hi,

I want to make a recipe for chicken breasts with lemon and capers, and it calls for lots of butter (first to sautee chicken in, then to thicken the chicken stock-lemon juice sauce). I'm pretty sure it would be ok to sautee chicken in olive oil instead of butter, but how to thicken the sauce w/o butter? There already is going to be some flour from the chicken in the pan, would adding more just make the sauce too nasty to eat? How can I avoid using too much butter but end up with edible sauce?

Thank you.

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