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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Turkey Cutlets with Sage Gravy Ingredients:
1/2 cup finely chopped onion |
1/2 cup finely chopped carrot |
1/4 cup finely chopped celery |
1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried whole-leaf sage, crumbled |
1/3 cup chablis or other dry white wine |
1/2 cup chicken broth |
1 cup half-and-half |
1/2 teaspoon lemon juice |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons cold butter, cut into pieces |
Directions:
1. Add onion and next 3 ingredients to drippings in skillet.
2. Cook over medium heat, stirring constantly, until onion is tender. Add wine; bring to a boil, and cook until liquid is reduced to about 2 tablespoons.
3. Add broth, and cook until liquid is reduced by half. Stir in half-and-half.
4. Return to a boil; cook until slightly thickened.
5. Pour mixture through a wire-mesh strainer into a bowl; discard vegetables. Return mixture to skillet. Stir in lemon juice, salt, and pepper. Add butter pieces, 1 at a time, stirring with a wire whisk until blended. (If butter is difficult to work into gravy, place skillet over low heat for a few seconds, being careful not to get mixture too hot.)
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