Use your own chicken stock to make this simple classic sauce. It can be easily adapted by adding tarragon, mushrooms or saffron.
Sweat the chopped shallots in the butter for 2 to 3 minutes, without colouring. Add the white wine and chicken stock and reduce by about two thirds, until slightly sticky.
Add the cream and tarragon, if using, simmer for a couple more minutes until thickened slightly. Strain the sauce through a sieve.
Pour finished sauce over chicken breasts.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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