This is a basic white wine sauce that can be used on fish, seafood and chicken. You want to make sure to keep your eye on the sauce as it comes together.
5 tablespoons of unsalted butter, chopped into small pieces
1 small shallot, finely diced
¼ teaspoon of salt
¼ teaspoon of white pepper
1 teaspoon of fresh chopped parsley
¼ teaspoon of fresh chopped thyme
1/3/4 cups of chicken broth
½ cup of dry white wine
In a saucepan, melt 1 tablespoon of butter over medium high heat.
Add the diced shallots, chopped parsley and chopped thyme. Stir frequently and cook for about 1 minute. Add the salt and white pepper and stir.
Add the white wine and bring the liquid to a boil. When it reaches the boiling point, reduce to a medium heat and simmer until the liquid is reduced by half.
Add the chicken broth and bring to a boil. Reduce the heat again to medium heat and cook at a simmer until it is reduced by half in about 7-10 minutes.
Add the additional 4 tablespoons of butter, adding a couple of pieces at a time. Whisk to mix well and keep adding the additional unsalted butter pieces.
Remove the wine sauce from the heat and adjust the seasonings if necessary. Serve immediately.