Vermouth, Leek & Tarragon Pan Sauce

By á-3119

Goes with chicken breast recipe

Ingredients

• 2 teaspoons vegetable oil
• 1 medium leek, white part only, halved lengthwise, sliced into 1/4 inch pieces, washed, then diced (about 1 cup)
• 1 teaspoon all purpose flour
• 3/4 cup low-sodium chicken broth
• 1/2 cup dry vermouth or white wine
• 1 teaspoon whole-grain mustard
• 2 teaspoons chopped fresh tarragon leaves
• 1 Tablespoon cold unsalted butter

Preparation

Step 1

Add oil to empty skillet used to cook chicken and return pan to medium heat. Add leek and cook stirring often, until softened and browned around edges, 2-3 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth and vermouth, increase heat to medium high, and bring to summer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 3/4 cup, 3-5 minutes. Stir in any accumulate chicken juices, return to simmer and cook 30 seconds. Off heat, whisk in mustard, tarragon and butter; season with salt & pepper. Spoon over cutlets and serve immediately.