Shelly's Recipe

LEMON AND CHIVE PAN SAUCE for Chicken

Category: Sauces - Miscellaneous

1 medium shallot, minced
1 tsp flour
1 cup chicken broth
1 tbsp lemon juice
1 tbsp minced fresh chives
1 tbsp unsalted butter, chilled
Salt and pepper, to taste

Add shallot to a skillet and cook over medium heat until softened, about 2 minutes. Add flour and cook, stirring constantly, about 30 seconds. Add broth, increase heat to high and bring to a simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduce to 3/4 cup, 3-5 minutes. Stir in any accumulated chicken juices that you may have from your cooked chicken; return to simmer and cook 30 seconds. Off heat, whisk in lemon juice, chives and butter. Season with salt and pepper to taste. Spoon over chicken and serve immediately.