0 recipes from contoocook and beyond


4 tbsps. butter
2 large shallots, minced
l clove garlic minced
l/4 cup white wine
l-l/2 cups brown veal stock
Juie of l/2 lemon
l/3 cup heavy cream
l tbsps. chopped fresh dill
Warm butter in med saute pan. Add shallots and garlic and saute over med high heat for 3 to 4 mins. until soft. Add wine to deglaze pan stirring with a wooden spoon to pick up any browned bits of the bottom of pan. Add stock bring to a boil lower to a simmer and reduce liquid by half. Add lemon juice and cream bring to a simmer and simmer to reduce until sauce is thick and shiny. Strain sauce through a fine mesh sieve. Add dill and season with s&p. Serve immediately over chicken breasts.
Chicken courdon bleu would be nice or any other stuffed chicken breast recipe.

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