Yield: 4 to 6 servings

Provençal sauce, made from herbes de Provence, chicken broth, butter, garlic, and lemon juice, is a simple sauce that goes great with chicken.  It can include tomato or not.  This recipe does.

• 3TBS finely chopped shallots
• 1TBS olive oil
• 1clove garlic, minced
• 1tsp herbes de provence (basil, fennel seed, lavender, marjoram, rosemary, sage, savory, thyme)
• ¼cup white wine, dry
• 8oz chicken demi-glace
• ½cup tomatoes, peeled, seeded, and chopped
• 2tsp fresh chervil, chopped
• 2tsp fresh parsley, chopped
• salt & pepper (white)

Sauté shallots, garlic, and herbes de provence in olive oil for 1-2 minutes or until shallots are translucent. Add wine and reduce by half. demi-glace and whisk until dissolved. Bring to a rapid boil for 30 seconds. Add tomatoes, chervil, parsley, and salt and white pepper to taste. Serve with fish, chicken, lamb, or grilled vegetables.

Sauce is primarily to be served over duck.