Here is a classic recipe for port wine sauce that goes great with beef, chicken or veal. We made this recipe with Demi-Glace Gold but if you prefer a lighter version of this same sauce you could substitute the demi glace with Jus de Poulet Lié Gold, a chicken based demi-glace.
Melt butter in a saucepan and sauté shallots, thyme, bay leaf, and peppercorns for (approx. 5-6 minutes). Add Port wine and red wine and reduce to half (approx. 5-6 minutes).
Add Demi-Glace Gold and stir with a whisk until demi-glace is dissolved.
Add hot water and simmer for approx. 5-6 minutes (until sauce has thickened).
Strain sauce, add heavy cream (if desired), and serve over beef, veal, or chicken.
Sauce is excellent over most grilled meats, such as veal or beef medallions, chicken breasts, etc. The heavy cream is strictly optional and gives the sauce a richer color and flavor.