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....