Ingredients
- 1 shallot, minced
- 1 teaspoon all-purpose flour
- ¾ cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon unsalted butter, chilled
- 1 teaspoon minced fresh rosemary
- Salt and pepper
Directions
- Pour off all but 2 teaspoons oil from skillet.
- Return skillet to medium heat and add shallot; cook, stirring occasionally, until shallot is softened, about 2 minutes.
- Add flour and cook, stirring constantly, for 30 seconds.
- Increase heat to medium-high, add broth and lemon juice, and bring to simmer, scraping up any browned bits. Simmer until thickened, 2 to 3 minutes.
- Stir in any accumulated chicken juices; return to simmer and cook for 30 seconds.
- Remove skillet from heat and whisk in butter and rosemary; season with salt and pepper to taste.
- Spoon sauce around breasts and serve.