MAKES ABOUT ¾ CUP
1 |
medium shallot, minced (about 3 tablespoons) |
1 |
teaspoon unbleached all-purpose flour |
1 |
cup low-sodium chicken broth |
1 |
tablespoon juice from 1 lemon |
1 |
tablespoon minced fresh chives |
1 |
tablespoon unsalted butter, chilled |
Table salt and ground black pepper |
Add the shallot to the empty skillet and cook over medium heat until softened, about 2 minutes. Add the flour and cook, stirring constantly, for 30 seconds. Add the broth, increase the heat to medium-high, and bring to a simmer, scraping the pan bottom to loosen the browned bits. Simmer rapidly until reduced to ¾ cup, 3 to 5 minutes. Stir in any accumulated chicken juices, return to a simmer, and cook for 30 seconds. Off the heat, whisk in the lemon juice, chives, and butter; season with salt and pepper to taste. Spoon the sauce over the chicken and serve immediately.