| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | St. Louis | New america, Sauces | 4 | Servings |
INGREDIENTS
| 1/2 | c | Dry white wine |
| 2 | Shallots, finely chopped | |
| 1/2 | c | Chicken stock |
| 2 | Heavy cream | |
| 1 | t | Clarified butter |
| 2 | T | Fresh dill, chopped |
INSTRUCTIONS
Recipe by: Mr. Marcel Kerval of Cafe de France, St. Louis, MO Preparation Time: 0:15 NOTE: Use with "Chicken Picardy with Dill Sauce"in this [conference]. TO PREPARE DILL SAUCE: Add clarified butter to a medium saucepan. Over medium heat, add shallots and saute. Quickly add chicken stock, white wine, and heavy cream. Reduce by half and add chopped fresh dill. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 6
Total Fat: <1g
Cholesterol: <1mg
Sodium: 71.4mg
Potassium: 765mg
Carbohydrates: 36g
Fiber: 6.5g
Sugar: 16.3g
Protein: 6g