Sauce For Chicken Breasts
|Whipping cream||1 Cup (16 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Lemon||1⁄2 , juiced|
|Grated lemon peel||1⁄2|
1 In a small saucepan, heat the butter.
2 Cook the shallots in it.
3 Add cream and allow it to boil until reduced to half.
4 Add wine and grated lemon rind and juice.
5 In a small bowl, dissolve 1 tbsp cornstarch with 2 tbsp water or white wine.
6 Stir in to the sauce, mix well until thick.
7 Season with salt and pepper.
8 Serve as desired.