- 1 tablespoon butter
- 3 large shallots, sliced thinly
- 4 cloves garlic, chopped
- 1 1/2 cups white wine, divided
- ground white pepper to taste
- 3/4 cup heavy cream at room temperature
- 1 lemon, juiced
- salt to taste
- Cooked bonless chicken, grilled or sauteed
- Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
- Season with white pepper to taste.
- Add wine and bring to a boil.
- Set flame to medium and simmer to reduce, about 3/4 cup.
- When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.
- 6. Add chicken. Use with Pasta or rice
Infuse any flavor you like by adding your favorite spice or herb: tarragon, saffron, thyme....
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