Thyme-Mint Cream Sauce

Ingredients

• ½ cup dry white wine
• ½ cup chicken stock
• 1½ cup whipping cream
• 1½ Tbsp chopped mint
• 1 Tbsp chopped thyme
• 1 tsp lemon zest
• 1 Tbsp reserved marinade
• salt and pepper

Method

1. Take the skillet used for frying chicken and pour off all the oil, leaving any bits on the bottom. Add the white wine and chicken stock and cook over high heat, scraping up the browned bits that stuck to the pan. Reduce the liquid by half over medium-high heat, 3 to 4 minutes.
2. Add the cream, mint, thyme, lemon zest and reserved marinade. Reduce until the sauce is thick enough to coat the back of a spoon, 5 to 6 minutes. Strain the sauce and season to taste with salt and pepper.

Notes

Recipe card. The cream sauce that accompanies Honey Fried Chicken with Thyme-Mint Cream Sauce (see Poultry). Yield: about 1 cup.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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