Goes well with Sauteed Chicken Breast Cutlets
1 large shallot, minced
¾ cup low-sodium chicken broth
½ cup dry vermouth
4 fresh sage leaves, each leaf torn in half
3 tablespoons unsalted butter, cut into 3 pieces
Salt and ground black pepper
Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes. Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage. Spoon sauce around chicken breasts and serve immediately.
Adapted from here.