Lemongrass Glaze For Chicken

• 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

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!

canola oil, stalks lemongrass, gingerroot, shallot, white wine, lemon, chicken broth, sugar, butter, salt

Taken from www.food.com/recipe/lemongrass-glaze-for-chicken-281677 (may not work)