25 minutes
This luxurious Velvety Brandy-Chive Cream Sauce is the perfect accompaniment to sautéed chicken cutlets. Its rich and creamy texture, combined with the delicate flavors of shallot, chives, and brandy, will elevate your dish to a gourmet level.
1. Heat the Oil and Cook Shallots
Heat the vegetable oil in a skillet over medium heat until it shimmers. Add the minced shallot to the skillet and cook it for about 2 minutes until it becomes soft and translucent, but not browned.
2. Add Flour to Make Roux
Sprinkle in the flour, stirring constantly for about 30 seconds to form a roux, ensuring the flour does not brown.
3. Deglaze and Reduce
Slowly whisk in the chicken broth and ¼ cup of brandy, scraping the skillet to deglaze the pan. Bring the mixture to a simmer and let it reduce to about ½ cup, which should take around 2 to 3 minutes.
4. Add Cream and Simmer
Stir in the heavy cream and any accumulated juices from the chicken, and return the sauce to a simmer. Let it cook until it thickens, which should take about 1 minute.
5. Finish and Season
Remove the skillet from the heat and whisk in the chopped fresh chives, lemon juice, Dijon mustard, and the remaining 1 tablespoon of brandy. Season with salt and pepper to taste.
Instead of brandy, use a dry white wine. This creates a lighter sauce that pairs excellently with chicken, seafood, and vegetables. You can also add garlic and shallots for a deeper flavor.
Add lemon zest and capers for a tangy twist, making it a great companion for fish like salmon or tilapia.
Sauté mushrooms in the pan before adding the brandy and cream. This earthy sauce is a classic topping for steak, chicken, or pasta.
Stirring in a bit of grated Parmesan or Gruyère cheese at the end of cooking can add a savory umami element to the sauce. This variation would be particularly delightful over pasta or vegetables.
Stir in grated Parmesan or another type of cheese once the sauce has thickened. This variation can be used for dishes like Alfredo pasta or over vegetables like broccoli.
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