Tarragon-Lemon Pan Sauce - ATK

By norsegal8

Ingredients

• 1 shallot, minced
• 1 cup low-sodium chicken broth
• 2 teaspoons Dijon mustard
• 2 tablespoons unsalted butter
• 2 teaspoons minced fresh tarragon
• 2 teaspoons lemon juice
• Pepper

Preparation

Step 1

While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet (handle will be very hot) using large spoon, leaving any fond and jus in skillet. Place skillet over medium-high heat, add shallot, and cook until softened, about 2 minutes. Stir in broth and mustard, scraping skillet bottom with wooden spoon to loosen fond. Simmer until reduced to ¾ cup, about 3 minutes. Off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste; cover and keep warm. Serve with chicken.