Vermouth, Leek, And Tarragon Pan Sauce
Makes Enough For 1 Recipe Sautéed Chicken Cutlets
Ingredients
2 teaspoons vegetable oil
1 leek, white and light green parts only, halved lengthwise, sliced 1⁄4 inch thick, and washed thoroughly
1 teaspoon all-purpose flour
3⁄4 cup low-sodium chicken broth
1⁄2 cup dry vermouth or dry white wine
1 tablespoon unsalted butter, chilled
2 teaspoons chopped fresh tarragon
1 teaspoon whole grain mustard
Salt and pepper
Instructions
Heat oil in now-empty skillet over medium heat until shimmering. Add leek and cook, stirring often, until softened and lightly browned, about 5 minutes. Add flour and cook, stirring constantly, for 30 seconds. Slowly whisk in broth and vermouth, scraping up any browned bits. Bring to simmer and cook until reduced to 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 butter, tarragon, and mustard. Season with salt and pepper to taste. Pour sauce over chicken and serve immediately.
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