Categories: Dressings/Sauces
Ingredients
- 2 tbsp. butter
- 4 sprigs of fresh thyme, leaves removed and roughly chopped
- 1 shallot, chopped
- 1 tbsp. all-purpose flour
- 1 1/2 cups chicken stock
- 1 lemon
- Salt and pepper
Directions
-
Remove the cooked chicken or pork from the skillet. Working over medium-high heat, melt the butter, add the thyme and shallot, and cook for about 2 minutes. Sprinkle the flour into the pan, then cook for 1 minute. Whisk in the chicken stock, bring it up to a bubble, and cook until thickened, 2 minutes. Add 2 tsp of lemon zest and the juice of the zested lemon, and season with salt and pepper. Pour the sauce over the chicken or pork and serve.