Lemon-Thyme Sauce

Name: Lemon-Thyme Sauce
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

December 9, 2011

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

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

TagsSauce Condiment Gravy Lemon Citrus Fruit Thyme Herbs & Spices Shallot Vegetable Nut Free Vegetarian Easy Quick Meal Prep 30 Minutes or Less Simmer Cookbooks

Recipe notes

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