Use your own chicken stock to make this simple classic sauce. It can be easily adapted by adding tarragon, mushrooms or saffron.


  • 1 shallot, finely chopped

  • 15g butter

  • 60ml white wine

  • 100ml chicken stock

  • 100ml double cream


  • 1.

    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.

  • 2.

    Add the cream and tarragon, if using, simmer for a couple more minutes until thickened slightly. Strain the sauce through a sieve.

  • 3.

    Pour finished sauce over chicken breasts.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 145kj
  • Fat Total 12g
  • Saturated Fat 7g
  • Protein 1g
  • Carbohydrate 4g
  • Sugar 2g
  • Sodium 48mg

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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