An optional but great way to add more flavor to this sauce is by adding a little white wine. For the lemon juice you can use a lemon juice from the bottle or even straight squeezed from the lemon.
Let's Get Started…
Ingredients To Gather
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3 tablespoons cold butter
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¼ cup shallots or green onions
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1 cup chicken stock or broth
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2 tablespoons fresh lemon juice, or more to taste
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3 tablespoons finely chopped fresh herbs, such as parsley, thyme, oregano, or rosemary
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Salt and freshly ground pepper
Step By Step Directions To Follow
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Peel and finely chop white parts of shallots or green onions. If using fresh herbs, remove the leaves from stems, discard stems, and chop leaves roughly.
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Once chicken is cooked, remove all but two tablespoons of fat from the pan. Return pan to medium heat.
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Stir in minced shallot or onion and cook slowly up to 3 minutes.
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Add the chicken stock, 1 tablespoon lemon juice, and wine or vermouth (if using), and bring to a boil over high heat. Boil until liquid has reduced halfway making sure to stir.
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Off heat, add butter in bits until it has been absorbed and add herbs, additional butter, lemon juice, salt and pepper to taste.
Finished!
Serve the chicken with some of the sauce drizzled on top and put the leftovers in a sauce boat for others to add more if needed. This lemony, herb, chicken sauce is a tasty touch and it's so easy to make that you can make it every time you choose chicken for dinner.
Enjoy!
Article Source: Budget Cooking
This look good