Lemon-Rosemary Pan Sauce
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1 shallot, minced
1 teaspoon all-purpose flour ¾ cup chicken broth 2 tablespoons lemon juice 1 tablespoon unsalted butter, chilled 1 teaspoon minced fresh rosemary Salt and pepper |
Pour off all but 2 teaspoons oil from skillet. Return skillet to medium heat and add shallot; cook, stirring occasionally, until shallot is softened, about 2 minutes. Add flour and cook, stirring constantly, for 30 seconds. Increase heat to medium-high, add broth and lemon juice, and bring to simmer, scraping up any browned bits. Simmer until thickened, 2 to 3 minutes. Stir in any accumulated chicken juices; return to simmer and cook for 30 seconds. Remove skillet from heat and whisk in butter and rosemary; season with salt and pepper to taste. Spoon sauce around breasts and serve.
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