We’re going to pop some chopped shallots in that same pan that we cooked you up in and stir them up until they are all nice and tender. Then we’re going to simmer first some white wine and then some chicken broth to make a nice light sauce. And last but not least, we are going to swirl in some cold butter to give the sauce a silky, buttery texture. A few chopped herbs, some salt and pepper, and voila! Elegance.
I served you up with some baby spinach and some farro with chopped mozzarella, but with your lovely, easy, scrumptious buttered white wine pan sauce, you were definitely the star of the show. It’s amazing what an extra ten minutes can do!