BRANDY-CREAM
PAN SAUCE
SERVES 4
1 large shallot, minced (about ¼ cup)
4 tablespoons unsalted butter
1 teaspoon all-purpose flour
1 cup homemade or low-sodium canned chicken stock
½ cup brandy
1 tablespoon whole-grain mustard
¼ cup heavy cream
1 tablespoon fresh lemon juice (from 1 lemon)
2 tablespoons minced fresh parsley
Kosher salt and freshly ground black pepper
After cooking the chicken, discard the fat from the pan,
return it to medium heat, and add the shallot. Cook,
stirring with a wooden spoon, until softened, about 1
minute. Add 1 tablespoon of the butter and the flour and
cook, stirring constantly, for 30 seconds. Slowly whisk in
the chicken stock and brandy. Scrape up any browned
bits from the bottom of the pan with the spoon. Add the
mustard and cream, whisk to combine, and simmer the
liquid until reduced to 1 cup, about 5 minutes.
- Off the heat, whisk in the lemon juice, parsley, and the
remaining 3 tablespoons butter. Season with salt and
pepper to taste. Pour over the rested chicken and serve
immediately.