Ingredients:
1 cup dry white wine
1/2 cup chicken or beef broth
1/4 cup brandy
1/4 cup heavy cream
2 tsp. minced fresh tarragon
1/2 tsp. Dijon mustard
1/8 tsp. paprika
Pinch of freshly grated nutmeg
Preparation:
Combine wine, broth and brandy in a skillet. Cook over high heat, stirring until liquid is reduced to about 1/2 cup. In a small bowl, mix together cream, tarragon, mustard, paprika, and nutmeg. Add mixture to skillet and cook, stirring, until sauce is reduced and thickened.
Serving Suggestion:
Serve over baked chicken breasts, sautéed veal or filet mignon.
Variation:
If sautéing chicken, veal or filet, use same skillet along with remaining drippings to make sauce.
History:
This recipe comes from Time Life Book series, Great Meals in Minutes, Chicken & Game Hens - page 43.
La cuisine d’une pêcheuse californienne is a recipe book for our family and others
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