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INGREDIENTS

1 Shallot ; ,minced (substitute red onion)
1/4 cup wine ; ,or vinegar +/-
1/2 cup stock ; +/- I use Better than Boullion
1 tablespoon Butter

Servings

INSTRUCTIONS

To make the sauce, first make sure the sucs have not burned. Add a touch more oil if needed, followed by the shallots. Let the shallots cook until soft and translucent.

Next, deglaze with wine or vinegar. Scrape the bottom of the pan to incorporate the sucs and let the wine reduce until almost all of the liquid has evaporated.

Next, add the dark chicken stock. Bring it to a simmer and let it reduce by about half. Add any juices from the resting chicken. Let the liquid reduce until you reach a sauce-like consistency.

To finish the sauce, swirl in the cold butter and taste for seasoning. Depending on the type of stock you have used, you may need to season with a bit of salt and pepper.

NOTES

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Nutrition

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Serving Size: 1 Serving (340g)
Recipe Makes: Servings

Calories: 256
Calories from Fat: 130 (51%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 8.1g	40 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 1g
Cholesterol 37.7mg		12 %
Sodium 431.3mg		15 %
Potassium 410.6mg		11 %
Total Carbohydrate 15g		4 %
	Dietary Fiber 0g	0 %
	Sugars, other 15g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 256

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