Lemongrass Glaze for Chicken

This is really good over barbecued chicken breasts. Feel free to try it with other types of poultry, or whatever sounds good to you. Adapted from a Ming Tsai recipe. Times are estimates.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 1  teaspoon canola oil
• 3  stalks lemongrass, finely minced, white part only
• 1⁄2 tablespoon gingerroot, minced
• 1⁄2 large shallot, minced
• 1⁄4 cup white wine
• 1⁄2 lemon, juice and zest of
• 1  cup chicken broth
• 1 1⁄2 tablespoons sugar
• 1⁄2 tablespoon  Smart Balance butter spread or 1⁄2 tablespoon butter
•  salt and black pepper

Directions

1. In a medium pan saute lemongrass, ginger and shallot until soft, about 5 minutes.
2. Deglaze vegetables with the wine; reduce by about 80 percent.
3. Add the juice and zest of the lemon, chicken broth and sugar, and reduce it to half.
4. Whisk in the butter. Puree with a hand blender (it won't be a totally smooth consistency). Season with salt and pepper, to taste.
5. Serve over chicken that has been baked or barbecued. Enjoy!