Pan Sauce with Cream

Ingredients

• 1/2 cup wine
• 1/2 cup stock
• 3 tablespoons heavy cream
• 1 tablespoon butter, unsalted
• salt and pepper

Method

• Cook selected meat in pan in butter or olive oil. Take the meat out when cooked and hold hot on warm plate, covered with aluminum foil.
• Throw away any fat in the bottom of the pan.
• Deglaze the pan with wine and reduce it to about 2-3 tablespoons. Add the stock and reduce to about 4 tablespoons. Add the cream and reduce it until the sauce is as thick as desired.
• Swirl in the butter at the end and season to taste.

Notes

• Description:
• "This is wonderful with chicken, veal or pork."
• Yield:
• "1/2 cup"