FINE HERB SAUCE

Ingredients
½ cup cooking sherry
½ cup water
2 tbsp each finely chopped thyme, basil and oregano
salt and pepper

Method
This sauce can be made when sautéing chicken, pork or beef.
1. Once meat has been sautéed, remove meat from pan and set aside, keeping hot.
2. Mix cooking sherry and water together.
3. Remove pan from heat and deglaze the pan with sherry mixture. Reduce mixture by half. Definition of deglaze - To remove browned bits of food from the bottom of a pan after sautéing, usually meat. After the food and excess fat have been removed from the pan, a small amount of liquid is heated with the cooking juices in the pan and stirred to remove browned bits of food from the bottom. The resulting mixture often becomes the base for a sauce.
4. Add finely chopped herbs and salt and pepper and let simmer for 2 minutes.
5. Slice meat and cover with herb sauce. Serve immediately

You may also substitute the sherry in this recipe with fat-free chicken, beef or vegetable stock.

Yield: 4 ounces / serves 8 - 2 tablespoons per person

Nutritional Information:
Calories………………….49.5
Fat……...………………...0.3 g
Protein……………………0.4 g