How do you stop a cream based pan sauce from cracking when you add yogurt or labne?

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I am trying to make a diabetic friendly pan sauce. After sauteing the chicken, I de-glazed with the driest wine I could find, and let the alcohol cook off. After lowering the heat and letting the pan cool down a bit, I added the cream (half and half in this case), stirring constantly like you should. Now since I cannot use a normal butter flour roux, I want to use yogurt or labne as a thickener. However, when I add one of them, the sauce immediately cracks. is there a way to stop this? Should I skip the yogurt/labne and simply use the low heat to slowly thicken the sauce? Corn starch is also out in this case.

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Grainhumper

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Posted: 8 months ago
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