Brandy, Cream, And Chive Pan Sauce
Makes Enough For 1 Recipe Sautéed Chicken Cutlets
Ingredients
2 teaspoons vegetable oil
1 shallot, minced
1 teaspoon all-purpose flour
3⁄4 cup low-sodium chicken broth
1⁄4 cup plus 1 tablespoon brandy
2 tablespoons heavy cream
2 tablespoons chopped fresh chives
2 teaspoons lemon juice
1 teaspoon Dijon mustard
Salt and pepper
Instructions
Heat oil in now-empty skillet over low heat until shimmering. Add shallot and cook, stirring often, until softened, about 2 minutes. Add flour and cook, stirring constantly, for 30 seconds. Slowly whisk in broth, then 1⁄4 cup brandy, scraping up any browned bits. Bring to simmer and cook until reduced to 1⁄2 cup, 2 to 3 minutes. Stir in cream and any accumulated chicken juices; return to simmer and cook until thickened, about 1 minute. Off heat, whisk in chives, lemon juice, mustard, and remaining 1 tablespoon brandy. Season with salt and pepper to taste. Pour sauce over chicken and serve immediately.
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