Basic Herb Pan Sauce for Chicken or Fish

Name: Basic Herb Pan Sauce for Chicken or Fish
Yield: Makes about ½ cup, enough to sauce 4 chicken breasts or fish steaks or fillets
Ingredients: 4 tablespoons cold butter; ¼ cup finely chopped shallots or green onions (white parts only); ¼ cup finely chopped shallots or green onions (white parts only); 1 cup homemade chicken stock or your favorite canned broth; Salt and freshly ground pepper; Salt and freshly ground pepper; 3 tablespoons finely chopped fresh herbs, such as parsley, dill, chives, or preferably a combination; 3 tablespoons finely chopped fresh herbs, such as parsley, dill, chives, or preferably a combination; 3 tablespoons finely chopped fresh herbs, such as parsley, dill, chives, or preferably a combination; 3 tablespoons finely chopped fresh herbs, such as parsley, dill, chives, or preferably a combination; 2 tablespoons fresh lemon juice, or to taste; 1 cup homemade chicken stock or your favorite canned broth

Preparation info

Makes about
½ cup
, enough to sauce 4 chicken breasts

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

Ingredients

4 tablespoons cold butter
¼ cup finely chopped shallots or green onions (white parts only)

Sauce
Gluten-free

Method

Heat 2 tablespoons of the butter in a sauté pan over medium heat (preferably the same pan you used to cook the chicken or fish you are saucing), and sauté the shallots or onions until softened but not brown, about 2 minutes. Add the stock and lemon juice, and bring to a boil over high heat, stirring