Bourbon and Cranberry Pan Sauce

By norsegal8

Ingredients

• 1 medium shallot, minced (about 3 tablespoons)
• 1 teaspoon all-purpose flour
• 3/4 cup low-sodium chicken broth
• 1/2 cup bourbon
• 1/3 cup dried cranberries
• 1/2 teaspoon minced fresh thyme leaves
• 1 tablespoon unsalted butter, chilled
• 1 teaspoon red wine vinegar
• 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. Remove pan from heat and add broth, bourbon, cranberries, and thyme. Return pan to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 3/4 cup, 3 to 5 minutes. Stir in any accumulated chicken juices; return to simmer and cook 30 seconds. Off heat, whisk in butter and vinegar; season with salt and pepper. Spoon over chicken and serve immediately.