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Lemon Herb Beurre Blanc

bakerman
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This recipe goes with: Stuffed Chicken Breast

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• 1/4 cup dry white wine
• 2 T. white wine vinegar
• 2 T. shallots, minced
• 1 T. heavy cream
• 1 cup cold unsalted butter, cut into tablespoons
• 1 T. fresh lemon juice
• 2 t. minced fresh thyme
• 2 t. minced fresh chives
• 2 t. minced fresh parsley
• Salt and pepper to taste

Reduce wine and vinegar with shallots over medium-high heat until liquid is reduced by half, 2-4 minutes.

Add cream; simmer until reduced by half, about 1 minute.

Off heat, whisk in butter, 2 T. at a time, until melted.

Stir in lemon juice and herbs. Season with salt and pepper.