Sort ingredients
prairiegirl
QR Code
Listen
Pdf
In the same pan that you cooked your protein, over medium heat, add 1 tbsp of butter and your minced shallots. Salt all over and cook until translucent, around 2-3 minutes. Add the garlic and saute another 1 minute.
Add the white wine to deglaze, scraping up any of the brown bits with a wooden spoon. Bring to a low simmer and reduce until the sauce is almost dry and the wine is very thickened, around 3-5 minutes.
Add the chicken stock and bring to a simmer, reduce until nappe (can coat the back of a spoon and not move). This should take around 3-5 minutes. Taste for seasoning and add salt if necessary.
Add the remaining 3 tbsp of butter and stir in a spoon or whisk. This should emulsify and mix together and thicken. Once it is melted in and combined, and thick and creamy, add the protein back to the pan and top with parsley.