De’s Sauce Bercy

  • Author: De Ashton
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 60


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.


  1. Over low heat, melt the butter in a heavy bottom sauce pan.
  2. Add diced shallots – sauté until translucent or 3 to 5 minutes.
  3. Add thyme and some of the parsley. Sauté over low heat a couple more minutes.
  4. Remove the pan from the heat.
  5. Add flour and stir quickly to combine well with the melted butter and shallots.
  6. 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.
  7. Add the cold chicken stock and stir to combine well.
  8. Then add the white wine and stir to combine. It will start to thicken rather quickly.
  9. 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.


  • Poulet Sauté Sauce Bercy - shallots in butter>
    Diced shallots sautéeing in melted butter
  • Poulet Sauté Sauce Bercy Roux
    Flour added to butter and shallots


  • Serving Size: 4
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