We had this last night and it was a hit, and easy too! I didn’t have shallots, so I used green onions instead. After removing the chicken to a warm oven, I sautéed the garlic and then added the wine and broth. I simmered that for about 5 minutes, but it wasn’t thickening, so I used a small amount of a cornstarch/water slurry to help give it some nice body. As I was adding the slurry, I also added the green onions as they cook very quickly in my opinion. I also added a few drops of browning sauce to get a richer color. I added the last of the butter and returned my chicken to the pan and coated it with the sauce. Very nice! I’d make it the same way next time!
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We had this last night and it was a hit, and easy too! I didn’t have shallots, so I used...