Thyme-Sherry Vinegar Pan Sauce - ATK

By norsegal8

Ingredients

• 1 shallot, minced
• 2 garlic cloves, minced
• 2 teaspoons chopped fresh thyme
• 1 cup low-sodium chicken broth
• 2 teaspoons Dijon mustard
• 2 tablespoons unsalted butter
• 2 teaspoons sherry vinegar
• Pepper

Preparation

Step 1

While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet using large kitchen spoon, leaving any fond and jus in skillet. Place skillet over medium-high heat, add shallot, garlic, and thyme; cook until softened, about 2 minutes. Stir in chicken broth and mustard, scraping skillet bottom with wooden spoon to loosen fond. Cook until reduced to ¾ cup, about 3 minutes. Off heat, whisk in butter and vinegar. Season with pepper to taste; cover and keep warm. Serve with chicken.