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Sherry-Shallot Sauce

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By Pillsbury Kitchens
Updated Jul 9, 2012
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Shallots and sherry make a delicious sauce along with Progresso® reduced-sodium chicken broth - ready in just 25 minutes!

Sherry-Shallot Sauce

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 8
  • Servings 8
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Ingredients

  • 1/4 cup butter or margarine
  • 1/2 cup thinly sliced shallots
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/3 cup medium or dry sherry or apple juice
  • 1 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 2-quart heavy saucepan, melt butter over medium heat. Cook and stir shallots in butter 7 to 10 minutes or until butter and shallots are deep golden brown. Stir in flour, salt, thyme and pepper. Continue to cook and stir 1 minute.
  • Step 
    2
    Gradually stir in sherry and chicken broth. Heat to boiling, stirring constantly; reduce heat to low. Cook and stir about 5 minutes longer or until gravy is thickened and flavors are blended.

Nutrition

90 Calories
6g Total Fat
1g Protein
6g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
590mg
25%
Potassium
50mg
1%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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