Title: Dill Sauce for Chicken Picardy
Categories: New america, Sauces
Yield: 4 Servings

1/2 c Dry white wine
2 Shallots; finely chopped
1/2 c Chicken stock
2 fl Heavy cream
1 ts Clarified butter
2 tb Fresh dill; chopped

Recipe by: Mr. Marcel Kerval of Cafe de France, St. Louis, MO Preparation
Time: 0:15 NOTE: Use with "Chicken Picardy with Dill Sauce"in this
[conference].

TO PREPARE DILL SAUCE: Add clarified butter to a medium saucepan. Over
medium heat, add shallots and saute. Quickly add chicken stock, white wine,
and heavy cream. Reduce by half and add chopped fresh dill.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini