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Posts Tagged ‘Gluten free cream sauce’

Serve this sauce with white fish, cod, sea bass, sole or with a poached chicken breast.  Serve with Chestnut crusted white fish.  Cooking time is approximately 15 minutes.

4 to 6 servings

150 g tiny button mushrooms, sliced

1 garlic cloves, minced

1 shallot, minced

20 g of unsalted butter

125 g chestnuts (cooked peeled at purchase) finely chopped

300 ml of chicken stock, try to use a low sodium or home made stock.

75 ml of cream

salt and pepper

  1. Place the chicken stock in a sauce pan on medium high heat to reduce by half.  This will concentrate the flavor.
  2. Melt the butter in a sauté pan on medium heat.  Add the shallots and soften but do not color, around 3 minutes.
  3. Add the garlic and cook for 1 minute, then add the sliced mushrooms. Cook the mushrooms until they are soft.
  4. Add the chestnuts, chicken stock and cream.  Reduce a little further, and then season with salt and pepper.

Bon appetit!

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