- 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
ingredients
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. |
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