Fennel And Mustard Pan Sauce
Makes About 3⁄4 Cup, Enough For 1 Recipe Pan-Seared Chicken Breasts
Ingredients
1 shallot, minced
1 teaspoon fennel seeds
1 teaspoon all-purpose flour
3⁄4 cup low-sodium chicken broth
1⁄2 cup dry vermouth or dry white wine
2 tablespoons whole grain mustard
1 tablespoon unsalted butter, chilled
1 teaspoon chopped fresh tarragon
Salt and pepper
Instructions
Add shallot and fennel seeds to now-empty skillet and cook over medium heat, stirring often, until shallot is softened and lightly browned, about 3 minutes. Add flour and cook, stirring constantly, for 30 seconds. Slowly whisk in broth and vermouth, scraping up any browned bits. Bring to vigorous simmer and cook until reduced and measures 3⁄4 cup, 3 to 5 minutes. Stir in any accumulated chicken juices; return to simmer and cook for 30 seconds. Off heat, whisk in mustard, butter, and tarragon. Season with salt and pepper to taste. Pour sauce over chicken and serve immediately.
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