Easy Red Wine Reduction Sauce
This Easy Red Wine Reduction Sauce can transform an ordinary dinner into an extraordinary meal. Even better, it's a snap to make! This red wine reduction sauce can easily be made on a weeknight, even if you are new to cooking with wine. All you need is a red wine that you like to drink and twenty minutes, and you can have a delicious sauce for chicken (or even steak or mushrooms). Enjoy making this sauce for your family. They'll love how fancy it seems, but you'll know that it was secretly very easy to make!
Serves2
Preparation Time5 min
Cooking Time20 min
Ingredients
- 1 large boneless skinless chicken breast (or two small)
- 1 tablespoon olive oil
- 1/4 cup finely minced shallots
- 1/2 cup red wine
- 1/2 cup beef stock
- 2 tablespoon unsalted butter, cold
- 1 tablespoon finely chopped rosemary
- kosher salt and pepper to taste
Directions
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In a medium sauté pan, heat olive oil over medium high heat until shimmering. Add the chicken and sear until golden for 5-6 minutes. Turn over and sear the other side for 5-6 minutes or until an internal temperature of 165 degrees F is reached.
Place chicken on a plate and cover with foil. -
Over medium heat in the same sauté pan with the chicken drippings, add the shallots and cook until translucent.
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Add the red wine and beef stock and reduce by half.
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Strain the shallots from the sauce and return to pan.
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Add the butter and chopped rosemary and cook for a few minutes. Season with salt and pepper.
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Pour the sauce over the chicken or serve on the side.