Fennel and Mustard Pan Sauce

Name: Fennel and Mustard Pan Sauce
Yield: Serves 4 (Makes about ¾ cup)
Ingredients: 1 medium, shallot (about 3 tablespoons); 1 teaspoon, fennel seeds; 1 teaspoon, all-purpose flour; 3/4 cup, low-sodium chicken broth; 1/2 cup, dry vermouth or white wine; 2 tablespoons, whole-grain mustard; 1 teaspoon, chopped fresh tarragon leaves; 1 tablespoon, cold unsalted butter

0 comments

Appears in Cook's Illustrated March/April 2010

Quick

Sauces

Pair this simle pan sauce with our Pan-Seared Chicken Breasts.

SERVES4 (Makes about ¾ cup)

TIME20 minutes

WHY THIS RECIPE WORKS

For a chicken breast recipe with flavorful, moist, and tender meat, we gently parcooked boneless, skinless breasts in the oven, then seared them on the stovetop. Salting the chicken breasts helped keep them moist, as did cooking them covere...

This is a members' feature.