Upscale your chicken with a rich butter sauce!
3 tbsp minced shallot
1/2c dry white wine
1/2c heavy cream
1/2c low-sodium chicken broth
1 tsp lemon juice
4 tbsp (1/2 stick) cold unsalted buter, cubed
1-2 tsp minced fresh sage
Saute shallot in butter in a small saucepan over medium heat just until soft, 2-3 minutes.
Add wine, cream, broth and lemon juice.
Simmer until liquid is reduced by half, 8-10 minutes.
Whisk in butter, 1 tbsp at a time, stirring constantly. Do not add more butter until previous addition has melted completely.
Stir sage, salt, white pepper, and cayenne into sauce. Keep warm until ready to serve.
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