Tarragon-Lemon Pan Sauce
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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 |
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.
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