Brandy Cream Sauce

By sarah_carroll

Ingredients

• 2 teaspoons vegetable oil
• 1 medium shallot , minced (about 3 tablespoons)
• 1 teaspoon all-purpose flour
• 1/4 cup brandy , plus 1 additional tablespoon
• 3/4 cup low-sodium chicken broth
• 2 tablespoons heavy cream
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped chives
• 2 teaspoons fresh lemon juice from 1 lemon

Preparation

Step 1

For Sauce: Add oil to empty skillet used to cook chicken and return pan to low heat. Add shallot and cook, stirring frequently, until softened, 1 to 1 1/2 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth and 1/4 cup brandy (add broth before adding brandy); 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 cream and any accumulated chicken juices; return to simmer and cook until thickened, 30 to 60 seconds. Off heat, whisk in mustard, chives, lemon juice, and remaining tablespoon brandy; season with salt and pepper. Spoon over cutlets and serve immediately.