Tarragon Pan Sauce

1. 1

   To skillet add minced shallot and cook over moderate heat, stirring, for 1-2 minutes, or until softened.

2. 2

   Add vinegar, wine and tarragon.

3. 3

   Deglaze pan, scraping up brown bits, until reduced by half.

4. 4

   Add chicken stock (have heated so that it comes to the boil quickly).

5. 5

   Bring to a boil.

6. 6

   Strain sauce into a small saucepan and bring back to a boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.