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French · Sauce / condiment
Brandy-Cream Pan Sauce
A quick sauce for pan-roasted chicken: shallot, stock and brandy reduced in the same pan, rounded with cream and whole-grain mustard, then finished off the heat with lemon, parsley and cold butter for gloss.
- YieldServes 4 (about 240 ml)
- Hands-on15 min
- Total17 min
- Difficulty
Ingredients
- 1large shallot, minced (about 1/4 cup)
- 60 gunsalted butter, 15 g for the base, 45 g cold and cubed for finishing
- 1 tspall-purpose flour
- 240 mlchicken stock, homemade or low-sodium
- 120 mlbrandy
- 1 tbspwhole-grain mustard
- 60 mlheavy cream
- 1 tbspfresh lemon juice, from 1 lemon
- 2 tbspfresh parsley, minced
- to tastekosher salt and freshly ground black pepper
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