A thick and creamy white wine and shallots sauce for sautéed chicken.
- 4 tablespoons salted butter or more (I cook, bake, etc, with Plugra or high fat content butters but just once 🙂 try this butter – it puts some top names butters to absolute shame)
- 1 extra large shallot, diced
- White wine, 1 cup (Holland House® cooking wine or a Chardonnay – i often buy inexpensive regular bottles of wine for cooking purposes)
- Equal amount of rich chicken stock, cold (leftovers – out of the fridge cold)
- 1/3 cup Wondra® or Wegmans® Pan Searing flour.
- Couple tablespoons of fresh parsley, chopped
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme leaves
- Salt and pepper to taste or chicken base. I seasoned this sauce with chicken base which gave it a golden color.
- Over low heat, melt the butter in a heavy bottom sauce pan.
- Add diced shallots – sauté until translucent or 3 to 5 minutes.
- Add thyme and some of the parsley. Sauté over low heat a couple more minutes.
- Remove the pan from the heat.
- Add flour and stir quickly to combine well with the melted butter and shallots.
- Return to the burner and over low heat, allow the mixture to bubble up again, stirring constantly. Do not let it begin to take on color. You are making a White Roux not a “Cajun roux” – you just want to remove the flour taste from the sauce.
- Add the cold chicken stock and stir to combine well.
- Then add the white wine and stir to combine. It will start to thicken rather quickly.
- Adjust seasoning at this point. This is where I add this chicken base or this one to give the sauce some color.and a burst of chicken flavor.
Diced shallots sautéeing in melted butter
Flour added to butter and shallots
- Serving Size: 4