White Wine Pan Sauce

A simple white wine pan sauce. Goes great with pan-seared chicken.

• Butter
• Shallot or onion; and/or garlic
• Dry white wine
• Lemon; mustard; salt and pepper
• Crème fraîche, heavy cream, or more cold butter (optional)
• Fresh herbs, finely chopped

Start with pan that has had fond built up after cooking. Should be fairly dry.

Add butter to pan and saute shallots and garlic. Deglaze with wine and briefly reduce. Zhuzh up with options like lemon or mustard. Add cream, if desired, and herbs. Dress main dish in the sauce and serve.