Heat the olive oil in a skillet over medium heat. Add the shallots, cooking for 2-3 minutes. Add the garlic, cooking for 1 minute.

Add the wine, bringing to a low simmer and scraping pan to loosen browned bits (if you've cooked something in the pan before to pair with it). Simmer until liquid reduces by half.

Add the broth to pan bringing back to a low simmer, allowing to reduce for another 3-5 minutes.

Remove from the heat and whisk in the butter, then add the lemon slices, capers and parsley.

If serving with a protein, add to the sauce for 1-2 minutes to allow the flavors to marry. Otherwise, spoon over or toss with pasta.

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