Recipe By : Marcel Kerval


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1/2 cup dry white wine
2 shallots -- finely chopped
1/2 cup chicken stock
2 fluid ounces heavy cream
1 teaspoon clarified butter
2 tablespoons fresh dill -- chopped

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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.

• Servings: 4
• Calories: 457
• Protein: 4g
• Fat: 45g
• Sodium: 148mg
• Carbs: 3.5g
• Fiber: 0g
• ECC = 3.5g