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Cook your meat, fish, or choice of protein in the pan and remove.
In the same pan over medium heat, add 2 tbsp of butter, once that is melted add the shallots and saute. Saute until translucent, salting and peppering as you go. Add minced garlic and saute another 2 minutes until fragrant.
Deglaze the pan with the white wine and bring up to a simmer. Reduce the wine until it is almost dry to cook off the alcohol.
Stir in the chicken stock and capers. Bring up to a simmer and reduce for 5-8 minutes until thickened, then turn off the heat.
Stir in the remainder of the butter until it is thickened and creamy. Taste and adjust the seasoning accordingly.
Serve and enjoy!