Shallow Poached Chicken Breast with White Wine-Shallot Sauce

FREE RECIPE PREVIEW

Ingredients — preview

  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 small shallot minced
  • 4 ounces dry white wine

Preparation — preview

  1. In a small bowl, combine 1 tablespoon butter with 1 tablespoon of flour and mix until flour is completely incorporated into the butter, to make beurre manié.
  2. In a sauté pan over medium heat, sweat the shallot in the 1 tablespoon butter.
  3. Add the wine, 1/2 cup water, and the thyme.
  4. Bring to a simmer.

Make the whole recipe yours

You’re reading a free preview. Membership unlocks the complete ingredients, step-by-step instructions and recipe notes.

Explore membership