Tarragon-Sherry Cream Sauce

Ingredients

2 teaspoons vegetable oil
2 shallots, minced
3⁄4 cup dry sherry
1⁄2 cup low-sodium chicken broth
3⁄4 cup heavy cream
2 tablespoons minced fresh tarragon
1⁄2 teaspoon lemon juice
Salt and pepper

Instructions

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.
After transferring last batch of cutlets to platter, return pan to medium heat. Pour sauce into pan and bring to simmer, scraping bottom of pan with wooden spoon to loosen any browned bits. Pour sauce through fine-mesh strainer into bowl, pressing on any solids in strainer with spatula to extract liquid. Wipe pan clean with paper towels; add strained sauce and set pan over medium-high heat. Simmer until sauce is reduced to 3⁄4 cup, about 5 minutes. Stir in tarragon and lemon juice and season with salt and pepper to taste. Pour sauce over cutlets and serve.

Tarragon-Sherry Cream Sauce

Ingredients

Instructions

Tags

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