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Ingredients21 m servings 134 cals
Original recipe yields 8 servings (1 cup)
- Combine butter and chicken stock reduction in a large skillet over medium heat; stir until melted and combined, about 1 minute. Pour in apple cider; bring to a boil. Cook until mixture is reduced by 2/3, about 5 minutes. Stir in heavy cream; simmer sauce until thick and reduced by 1/2, about 5 minutes.
- Cook's Notes:
- You can replace the roasted chicken stock reduction with 2 cups chicken stock that have been reduced to almost dry. However, this will take longer and slightly reduce the depth of flavor in the sauce.
- I have also made this in a 1-quart saucepan. It will come out the same, but will take longer to reduce due to the reduced surface area.
Per Serving: 134 calories; 12.5 g fat; 2.9 g carbohydrates; 0.8 g protein; 45 mg cholesterol; 39 mg sodium. Full nutrition