A creamy one-skillet meal finished off with a crispy seasoned breadcrumb topping.
1/4 cup chopped fresh parsley leaves2 medium cloves garlic, minced 2 tablespoons unsalted butter1 tablespoon soy sauce2 cups homemade or store-bought low-sodium chicken stockDirectionsBring a large pot of salted water to a boil and keep at a bare simmer. Combine bread crumbs, 2 ounces cheese, half of parsley, half of chives, 1/4 of shallots, 1/4 of garlic, and olive oil in a medium bowl and massage with hands until combined. Season to taste with salt and pepper.
Add shallots and garlic and cook, stirring, until fragrant, about 30 seconds. Add soy sauce and lemon juice and stir to combine.Add flour and cook, stirring, until a thin film begins to form on the bottom of the pan, about 1 minute. Slowly whisk in chicken broth followed by heavy cream. Bring to a simmer and cook until thickened, about 2 minutes. Stir in remaining grated cheese until melted. Stir in remaining parsley and chives. Stir in sausage.
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