Tarragon-Lemon Pan Sauce
Ingredients
- 1 shallot, minced
- 1 cup low-sodium chicken broth
- 2 teaspoons Dijon mustard
- 2 tablespoons unsalted butter
- 2 teaspoons minced fresh tarragon
- 2 teaspoons lemon juice
- Pepper
Directions
- While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet (handle will be very hot) using large spoon, leaving any fond and jus in skillet.
- Place skillet over medium-high heat, add shallot, and cook until softened, about 2 minutes.
- Stir in broth and mustard, scraping skillet bottom with wooden spoon to loosen fond. Simmer until reduced to ¾ cup, about 3 minutes.
- Off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste; cover and keep warm.
- Serve with chicken.
Source: Cook's Illustrated