Dijon Sauce

By Claude

This sauce will require drippings form fried or roasted chickens

Ingredients

• Chicken drippings in same pan as chicken was cooked.
• 2 small shallots thinly sliced.
• 3/4 cup dry white wine
• 3/4 cup chicken broth
• 1/4 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon finely chopped chives

Preparation

Step 1

Put shallots, wine, and broth in skillet with chicken juices. Bring to a boil, scraping up any brown bits, until reduced by half, 2-3 minutes.

Add cream and boil until slightly thickened about 1 minute.

Strain sauce through a sieve into a bowl.

Whisk in mustard, chives, and salt and pepper to taste.

serve over chicken