CHICKEN THIGHS W SAUVIGNON BLANC CREAM SAUCE
Creamy delicious chicken.
Provided by barbara lentz @blentz8
Categories Chicken
Number Of Ingredients 12
Steps:
- Add duck fat or oil to a large skillet. Season the chicken with salt and pepper. Sear until browned on both sides about 6 minutes. Remove chicken from pan and set aside.
- Add the shallots and lemongrass paste to the pan drippings.Cook for 3 minutes. Add the garlic and cook 1 minutes. Add the wine and lemon juice and bring to a boil. Reduce the heat and boil about 5 minutes. Until reduced a bit.
- Add the butter and whisk until all the butter is melted. Add the heavy cream and the chicken back to the pan. Cook until thickened. Serve with ground rosemary as a garnish.
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