Garlic and Thyme Pan Sauce
Goes well with Sauteed Chicken Breast Cutlets
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1 large shallot, minced (about 1/4 cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons) 1/2 cup dry white wine 3/4 cup low-sodium chicken broth 1 teaspoon minced fresh thyme leaves 1/4 teaspoon white wine vinegar 3 tablespoons cold unsalted butter, cut into 3 pieces Salt and ground black pepper |
Pour off all but 1 teaspoon oil from pan used to cook chops and return pan to medium heat. Add shallot and garlic and cook, stirring constantly, until softened, about 1 minute. Add wine and broth, scraping pan bottom to loosen browned bits. Simmer until reduced to 1/2 cup, 6 to 7 minutes. Off heat, stir in thyme and vinegar, then whisk in butter, 1 tablespoon at a time. Season with salt and pepper and serve with chops.
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Source
Makes about 1/2 cup
Makes about 1/2 cup