Glossy Chicken Pan Sauce with Mushrooms, Tarragon, and Chives

Ingredients

• 100 g Mushrooms (Diced)
• 1 Shallot (Medium)
• 1 clove Garlic
• 250 ml Dry white wine
• 150 ml Chicken stock
• 0.5 lemon Lemon juice (Juice of 1/2 a lemon)
• 50 g Cold butter (Use 25 g with the mushrooms and the remaining 25 g to finish the sauce)
• Kosher salt (A little, then adjust to taste)
• Freshly ground black pepper (To taste; adjust seasoning as needed)
• 5 g Chives (Fresh, finely cut)
• 3 g Tarragon (Fresh, finely cut)

Steps

1. 1

   Use the pan with the chicken sucs (the browned residue left from cooking chicken).

2. 2

   Add 25 g of the cold butter to the pan, followed by the diced mushrooms.

3. 3

   Add a little kosher salt and cook the mushrooms until their released water has cooked off and they are beginning to brown.

4. 4

   Add the shallot and garlic. Cook until the shallot is translucent.

5. 5

   Pour in the dry white wine and cook for about 5 minutes to reduce it and cook off some of the alcohol.

6. 6

   Add the chicken stock and simmer until reduced by about half and a spoon or spatula drawn through the sauce leaves a visible trace.

7. 7

   Reduce the heat. Add the finely cut chives and tarragon, followed by the lemon juice.

8. 8

   Cook for about 1 minute, then turn off the heat.

9. 9

   Add the remaining 25 g of cold butter and keep stirring until it emulsifies into a glossy sauce.

10. 10

    Taste the sauce and adjust the kosher salt and freshly ground black pepper as needed.

Notes

Serve over chicken; the video also shows chicken on sourdough with the sauce. Suggested herb alternatives: thyme and parsley, or rosemary and parsley. The chicken itself is not part of the written sauce ingredient list. The source does not specify quantities for salt or pepper.

Nutrition per serving

• sauce
• side
• French-inspired
• buttery
• pan sauce