January 31, 2013

Grilled Chicken with Tarragon Cream Sauce

  • 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
  1. 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.
  2. Season with white pepper to taste. 
  3. Add wine and bring to a boil. 
  4.  Set flame to medium and simmer to reduce, about 3/4 cup.
  5. When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes. 
  6. 6.  Add chicken.  Use with Pasta or rice
I use this in pasta dishes,with sliced steak, and our all time favorite: On top of Island Pork Tenderloin with cous-cous (goes well with heavily spiced meats dishes) . 
Infuse any flavor you like by adding your favorite spice or herb:  tarragon, saffron, thyme....

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