Tarragon-Sherry Cream Sauce

By norsegal8

Ingredients

• 2 teaspoons vegetable oil
• 2 medium shallots, minced (about 1/3 cup)
• 3/4 cup dry sherry
• 1/2 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 2 tablespoons minced fresh tarragon leaves
• 1/2 teaspoon lemon juice from 1 lemon

Details

Servings 1

Preparation

Step 1

1. Heat oil in 10-inch skillet over medium-high heat until shimmering. Add shallots and cook until beginning to soften, about 1 minute. Add sherry and increase heat to high; simmer rapidly until liquid is reduced to 1/2 cup, about 2 minutes. Add broth and simmer until liquid is again reduced to 1/2 cup, about 4 minutes. Add cream and set aside until last batch of cutlets is cooked.