Originally Posted by Mylegsbig
Andy can you please give me the exact dimensions of that sauce you listed? I am going to cook up 1 lb of Boneless Skinless chicken breasts, along with some cornbread stuffing, and would like to put this sauce on my food.
Thanks in advance.
MLB, I don't measure this stuff so here's my best guess.
Finely chop two shallots and add them to the pan. Sauté until they are soft and fragrant.
Add 1/4 to 1/3 cup of white wine or vermouth. cook over med. high heat, scraping up any fond and stirring until the wine is reduced to a couple of tablespoons.
Add a half cup of chicken broth and reduce that to half the original volume.
Add a couple of tablespoons of heavy cream and simmer until the sauce thickens. Adjust the seasoning.
As an alternative to the cream, take the pan off the heat and whisk in a few tablespoons of butter, one at a time to enrich and thicken the sauce.