ingredients

  • 1 medium shallot (about 3 tablespoons)
  • 1 teaspoon fennel seeds
  • 1 teaspoon all-purpose flour
  • ¾ cup low-sodium chicken broth
  • ½ cup dry vermouth or white wine
  • 2 tablespoons whole-grain mustard
  • 1 teaspoon chopped fresh tarragon leaves
  • 1 tablespoon cold unsalted butter

directions

1. Add shallot and fennel seeds to now-empty skillet and cook over medium heat, stirring often, until shallot is softened and browned around edges, 2 to 3 minutes.
2. Add flour and cook, stirring constantly, 30 seconds.
3. Add broth and vermouth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits.
4. Simmer rapidly until reduced to 3/4 cup, 3 to 5 minutes.
5. Stir in any accumulated chicken juices; return to simmer and cook 30 seconds.
6. Off heat, whisk in mustard, tarragon, and butter; season with salt and pepper.
7. Spoon over chicken and serve immediately.

Categories

Web

MacGourmet downloadFennel and Mustard Pan Sauce. To import, drag image to your MacGourmet recipe box.

source

Cook's Illustrated

servings/yield

Servings: 4
Yield: 3/4 cup

rating