PAN SAUCE FOR "WEEKNIGHT ROAST CHICKEN"

By JoyT

Yummy, savory sauce that is perfect compliment to roasted chicken

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Rate this recipe 4.5/5 (2 Votes)

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Ingredients

1 CHOPPED SHALLOT
2 GARLIC CLOVES, GRATED
2 TEASPOON THYME CHOPPED
2 TEASPOON DIJON MUSTARD
1 CUP CHICKEN BROTH
2 TABLESPOON UNSALTED BUTTER
2 TEASPOON RED WINE VINEGAR

Details

Cooking time 90mins

Preparation

Step 1

1 CHOPPED SHALLOT
2 GARLIC CLOVES, GRATED
2 TEASPOON THYME CHOPPED
SAUTE UNTIL SOFT

ADD
2 TEASPOON DIJON MUSTARD
1 CUP CHICKEN BROTH

REDUCE TO 3/4 CUP

ADD
2 TABLESPOON UNSALTED BUTTER
2 TEASPOON RED WINE VINEGAR