Thyme-mint cream sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dry white wine |
| ½ | cup | Chicken stock |
| 1½ | cup | Heavy cream |
| 1½ | tablespoon | Chopped mint |
| 1 | tablespoon | Chopped thyme |
| 1 | teaspoon | Lemon zest |
| 1 | tablespoon | Reserved marinade |
| Salt | ||
| Freshly ground pepper | ||
Directions
Pour off oil from skillet used to fry chicken. Deglaze pan with white wine and add chicken stock, scraping bottom and sides of pan to free any browned bits that may have stuck during frying. Add cream, mint, thyme lemon zest and reserved marinade, and reduce over high heat until sauce is thick enough to coat back of spoon, 5-6 minutes.
Strain sauce and season to taste with salt and pepper.
Each of 4 servings contains about: 335 calories; 207 milligrams sodium; 124 milligrams cholesterol; 33 grams fat; 3 grams carbohydrates; 3 grams protein; 0.02 gram fiber.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95