I love this sauce (it's actually more of a gravy) recipe for the ease and flavor. Pour or spoon over desired dish and enjoy.

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Recipe Summary

prep:
5 mins
cook:
16 mins
total:
21 mins
Servings:
8
Yield:
1 cup
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

Nutrition Facts

134 calories; protein 0.8g 2% DV; carbohydrates 2.9g 1% DV; fat 12.5g 19% DV; cholesterol 44.6mg 15% DV; sodium 39mg 2% DV. Full Nutrition
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