|50 ml||white wine|
|200 ml||chicken stock|
|parsley for serving|
Mince garlic and dice onions. Add butter to a pot over medium-high heat. Add garlic, onions, salt, and pepper, and sauté until translucent and fragrant. Chop parsley. Deglaze pot with white wine and chicken stock.
Add cream and let simmer for approx. 20 min. or until sauce thickens. Season with salt and pepper to taste and garnish with parsley. Enjoy!