Peppercorn Rosemary Sauce for Chicken
Ingredients:
- 2 Tbl. finely chopped shallots
- 1 oz. Butter (1/4 stick)
- 1 Tsp. Cracked black (or green) peppercorn
- 1 sprig fresh rosemary, chopped
- 3/4 cup white wine
- 8 oz. chicken based demi-glace*
- Salt and Pepper to taste
*We recommend trying 1 1/2 oz Jus de Poulet Lie Gold reconstituted in 8 fl. oz. hot water
Procedure:
Melt butter in a sauce pan and sauté shallots until translucent. Deglaze with white wine and reduce to an essence.
Add Jus de Poulet Lié Gold and hot water. Whisk until completely reconstituted.
Add the peppercorns and rosemary and simmer until the sauce is thick enough to coat a spoon.
Serve over chicken.
Print this page
For Additional Recipe Sources:
