Chicken White Wine Reduction Sauce

Chicken in white wine sauce
Serves 10-12


  • 1 TBSP Oil, Avocado/Light Olive
  • 1 Medium Shallot, Medium, Small Dice
  • 1/2 Cup White Wine
  • 2 Cups Water
  • 1 1/2 TBSP 23302 Elite Major Chicken Stock Base, No MSG Added 10073292233026
  • 1 TBSP Thyme Leaves, Fresh, Chopped
  • 2 oz. Cold Water
  • 2 TBSP Cornstarch


  1. In a sauce pan over medium high heat add oil and swirl to coat bottom
  2. Add diced shallots and cook until tender
  3. Add wine and reduce to a syrup
  4. Combine water and Major Products chicken base in a bowl or measuring cup to create a stock
  5. Add stock mix to wine syrup in the sauce pan
  6. Add chopped thyme leaves and bring to a boil
  7. Mix cold water and cornstrach in a bowl or measuring cup to create a slurry ( use up to 1 TBSP more cornstarch for thicker sauce)
  8. Add slurry to the sauce when boiling and whisking to combine
  9. Hold sauce hot for service or chill for later use (up to 3 days refirgerated)