Creamy White Wine Pan Sauce
This sauce is best prepared in a pan that was just used to cook chicken, pork chops, etc..
In the pan, saute shallot for 2 minutes.
Add garlic and cook for 1-2 minutes. Do not burn the garlic! Keep it moving!
Add wine and scrape up the bits left in the pan from cooking the meat before.
Reduce the wine to a glaze and add the chicken stock.
Reduce the stock by half and add the cream.
Cook until a sauce consistency has been achieved. This should take about five minutes. If sauce is still thin, cook a little longer.
Once proper thickness has been achieved, remove from heat and stir in butter.
Return to heat to warm through. Do not boil!!
Ingredients
Directions
This sauce is best prepared in a pan that was just used to cook chicken, pork chops, etc..
In the pan, saute shallot for 2 minutes.
Add garlic and cook for 1-2 minutes. Do not burn the garlic! Keep it moving!
Add wine and scrape up the bits left in the pan from cooking the meat before.
Reduce the wine to a glaze and add the chicken stock.
Reduce the stock by half and add the cream.
Cook until a sauce consistency has been achieved. This should take about five minutes. If sauce is still thin, cook a little longer.
Once proper thickness has been achieved, remove from heat and stir in butter.
Return to heat to warm through. Do not boil!!