Sun-Dried Tomato Butter

A few weeks ago we spent the night at the Hilton Garden Inn in Edinburgh, IN. We ate at the Great American Grill there at the hotel. We've always had really good service and food there.

That night I ordered a tilapia with a sun-dried tomato sauce that I thought was quite tasty, so I set out to duplicate it. It does have a fairly strong caper flavor, which usually isn't a good thing for me, but the addition of the wine, tomatoes and lemon juice really balanced it out. I think I came pretty close, except maybe this version is a little thinner. I've added more cook time to the second step to counter that. You can use this on fish, chicken, and just about anything.

We had it over sautéed chicken thighs along with roasted asparagus.


Makes: About 2 cup, enough for 4-6 servings
Prep time: 5 minutes
Cook time: 15 minutes
Printable Recipe

Ingredients:

• 1 cup white wine
• 1/4 cup sun-dried tomatoes packed in oil, sliced
• 1/2 cup cold butter
• 2 T capers
• 2 T fresh lemon juice
• 1/2 cup fresh parsley, chopped

1. Add the wine to a small sauté pan over medium heat and cook for 3-4 minutes until it reduces by half.

2. Add in the capers, lemon and butter a little at a time and whisk to combine. Cook another 5 minutes until thickened.

3. Remove from heat and add parsley and sun-dried tomatoes.

4. Serve over fish, chicken, or whatever you have!