French Style Pan Sauce
Servings: 2 people
Ingredients
- 1 tablespoon oil neutral
- ½ cup mushrooms thinly sliced
- 2 teaspoons shallot minced
- 1 tablespoon Dijon mustard
- ¼ teaspoon Herbes de Provence
- ½ cup chicken stock
- ½ cup dry white wine
- salt and pepper to taste
- 1 tablespoon tarragon or thyme or marjoram, chopped
- 1 pat butter
Instructions
- Over medium-high heat, in the pan you used to cook the chicken, sauté minced garlic until fragrant, about 30 seconds.
- Stir in the tomato paste and Italian seasoning. Stir for just a few seconds.
- Add the stock and wine, stirring and scraping the bottom of the pan to dissolve the fond. Reduce liquid by about half.
- Taste, and add a little salt and/or pepper if necessary. Reducing the sauce intensifies the saltiness, so don't add any until you finish the reduction.
- Remove from the heat and whisk in the herbs and extra virgin olive oil.