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Lemon-Thyme Sauce

Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.

Ingredients

2 tablespoons butter
4 sprigs of fresh thyme, leaves removed and roughly chopped
1 shallot, chopped
1 rounded tablespoon all-purpose flour
1 1/2 cups chicken stock
1 lemon
Salt and pepper

Preparation

  1. Remove the cooked chicken or pork from the skillet. Working over medium-high heat, melt the butter, add the thyme and shallot, and cook for about 2 minutes. Sprinkle the flour into the pan, then cook for 1 minute. Whisk in the chicken stock, bring it up to a bubble, and cook until thickened, 2 minutes. Add 2 teaspoons of lemon zest and the juice of the zested lemon, and season with salt and pepper. Pour the sauce over the chicken or pork and serve.

Rachael Ray's Look + Cook
TagsSauceCondimentGravyLemonCitrusFruitThymeHerbs & SpicesShallotVegetableNut FreeVegetarianEasyQuickMeal Prep30 Minutes or LessSimmerCookbooks
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