• 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


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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Cook's Illustrated


Servings: 4
Yield: 3/4 cup