I reduced lemons, shallots, and garlic in white wine then added a bit of cream, reduced again then whisked in butter and a pinch of salt, parsley and white pepper. Don't get too hot or it will break...strain before serving. I used it on top of my chicken with vegetable ribbons in papillote...delish!!
Date Posted: Feb. 20, 2008
Cooking Level: Expert
Cooks I Like
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
Read our allrecipes.com blog