French pea sauce goes well with white meats such as chicken or veal.
- Heat butter in a pan and cook minced shallot until translucent and then add heavy cream and peas.
- Reduce by one half. Add the chicken velouté and chives.
- Bring to a boil, simmer for 2-3 minutes.
- Add sugar, check the seasoning and add more salt and pepper if needed.
A chicken velouté is a sauce made with a white - or blonde - roux plus chicken stock. Prepare it yourself or get some ready made.
The velouté is easy to make home.You could incorporate the chives to the velouté.
Substitute 1 cup veloute with 1/2 cream of chicken soup + 1/2 cup water if you don't find it and don't want to prepare your own.
If you wish, add 1 tablespoon of white wine for more flavor.