My Simply Sage

White Wine and Pepper Jelly Sauce

By Patty and Cary ~ My Simply Sage

This simple sauce works beautifully with chicken breast, pork chops, or pork tenderloin. And don’t forget the mashed potatoes—the sauce makes a terrific gravy. This recipe serves 4 and can easily be doubled.

Ingredients

  • 4 portions of chicken or pork
  • 2 tbsp butter & 2 tbsp olive oil to brown the meat
  • 2 tbsp flour
  • 2/3 cup dry white wine
  • 1 cup chicken stock
  • 1/2 cup pepper jelly
  • 1/4 cup half-and-half or cream

Instructions

  1. Season the meat with salt and pepper.
  2. Melt the butter and olive oil in a pan over medium heat.
  3. Brown the meat on both sides. Remove from the pan and set aside.
  4. Add the flour to the pan to make a roux. Cook, stirring constantly, until the flour is golden brown.
  5. Add the wine and continue stirring until the wine has reduced almost completely.
  6. Add the chicken stock and continue cooking until the sauce begins to thicken.
  7. Add the pepper jelly and cook for another couple of minutes.
  8. Taste and add salt and pepper as needed.
  9. Add the cream and stir until combined.
  10. Return the meat to the pan and continue cooking until the meat is done.

Patty’s Meat Choices

For this recipe, Patty uses chicken breast, butterflied and slightly pounded for quick cooking; pork chops, boneless or bone-in; or pork tenderloin cut into medallions.

Cary’s Note:

You might look at this and be a bit skeptical. I was. But believe me, this is a beautiful trip down a completely different culinary road that will truly surprise you… If you’re like me, you’ll be amazed.

Simple is not where you start, simple is where you arrive!