Lemon and Chive Pan Sauce

By kwarren002

Makes about ½ cup

Serve with Pan-Seared Chicken Breasts

Ingredients

• 1 medium shallot, minced (about 3 tablespoons)
• 1 teaspoon all-purpose flour
• 3/4 cup low-sodium chicken broth
• 1 tablespoon juice from 1 lemon
• 1 tablespoon minced fresh chives
• 1 tablespoon unsalted butter, chilled
• Table salt and ground black pepper

Preparation

Step 1

Add shallot to now empty skillet and cook over medium heat until softened, about 2 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 1/2 cup, 2 to 3 minutes. Stir in any accumulated chicken juices; return to simmer and cook 30 seconds. Off heat, whisk in lemon juice, chives, and butter; season with salt and pepper. Spoon over chicken and serve immediately.