tarragon-lemon pan sauce
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 whole shallot, minced1 cup swanson's natural goodness chicken broth2 tsp dijon mustard2 tbsp unsalted butter2 tsp fresh taragon2 tsp fresh squeezed lemon juicepepper to taste
while roast chicken rests, remove all but one tbsp fat from the skillet, leaving any fond and au jus in the bottom of the pan. (use a pot-holder, the handle will be very hot).
place pan over medium-high heat, add shallot to reserved pan juices and cook until soft. (about 2 min)
stir in broth and mustard, scraping up any brown bits. simmer until reduced to 3/4 cup. (about 3 min)
off heat, whisk in butter and remaining ingredients.
keep warm and serve with roast chicken
Serving Size: 8, 1.5 tbsp servings
place pan over medium-high heat, add shallot to reserved pan juices and cook until soft. (about 2 min)
stir in broth and mustard, scraping up any brown bits. simmer until reduced to 3/4 cup. (about 3 min)
off heat, whisk in butter and remaining ingredients.
keep warm and serve with roast chicken
Serving Size: 8, 1.5 tbsp servings
Nutritional Info Amount Per Serving
- Calories: 32.5
- Total Fat: 2.9 g
- Cholesterol: 7.8 mg
- Sodium: 102.3 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.0 g
- Protein: 0.4 g
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