veal chop sauce

Ingredients:

2 T butter

2 shallots, minced

¾ cup chicken broth

1 T Madeira

1 C heavy cream

Chopped Italian parsley for a garnish

Directions:

Cook shallots in butter over medium-low heat until softened, about 5 minutes (take care not to brown the shallots).

Add the chicken broth, reduce by half over medium heat, about 15 minutes.

Add the heavy cream and reduce by half over medium heat about five minutes.

Stir in the Maderia.

To serve warm over low heat. Spoon over grilled veal chops and garnish with a little chopped parsley.

Freezes well, doubles well.

Makes 1 cup