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Tarragon Cream Sauce

This sauce is excellent over chicken for a white fish like halibut or tilapia.
  • 1 tablespoon butter
  • 1 shallot, finely minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 tablespoon chopped tarragon
  • 1 cup heavy cream
  • salt and pepper, to taste

Heat butter over medium-low in a small skillet or saucepan, add the shallot and saute for 1 minute.

Add white wine, chicken broth, and tarragon; bring to a boil over medium heat. Reduce heat to low and simmer until reduced by half.

Add the cream, and salt & pepper, to taste. Simmer the sauce for 2 minutes and serve.
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