- 1-2 shallots, minced fine – in a pinch substitute ¼ cup sweet onion
- ½ cup chicken stock
- 1 tsp. dried thyme (estimated – fresh would be better – a few sprigs)
- 1 tsp. dried rosemary (estimated – fresh would be better – a few sprigs)
- ¼ cup fresh lemon juice
- 1 tbsp. butter
- Salt and pepper to taste
Remember this is after searing and or roasting something usually chicken
Heat pan over medium heat. Add the shallots to the pan and sauté, stirring, for about 30 seconds to 1 minute, until the onion is softened. Add the chicken stock and herbs, turn the heat to high. Scrape the bottom of the pan with a wooden spoon to loosen all the browned bits of chicken, bring to boil until the stock until reduced by half, about 5 minutes. The plate holding the chicken breasts will have some chicken juice on the bottom; add it to the pan. Turn off the heat, and remove the herb sprigs if you used fresh. Whisk the butter into the sauce, and add salt and pepper to taste.
Quick and easy – wine instead of broth?