Herbed Garlic and Sherry Pan Sauce

1.

Begin by pouring off the excess fat from the skillet, leaving just about a teaspoon behind. This small amount of fat will help our garlic cook without making the sauce greasy.

2.

Place the skillet over medium heat and add the sliced garlic. Cook the garlic for about 1.5 minutes, stirring occasionally, until it turns a beautiful golden color. This step is crucial because the garlic will infuse the sauce with its rich flavor base.

3.

Next, stir in the chicken broth, dry sherry, and thyme sprigs. As you add these liquids, make sure to scrape the bottom of the skillet to incorporate any browned bits left from cooking the chicken. These bits are packed with flavor and will help create a deeply savory sauce. Allow the mixture to simmer for about 5 minutes. During this time, the sauce will reduce and thicken, concentrating its flavors. You’ll know it’s ready when it measures approximately ¾ cup.

4.

Once the sauce has thickened, stir in any accumulated juices from the resting chicken. This step, which takes just about 30 seconds, adds an extra layer of chicken essence to our sauce, enhancing its depth.

5.

Now, remove the skillet from the heat and whisk in the chilled butter, one piece at a time. The butter will melt and blend into the sauce, giving it a smooth, rich texture. Finally, stir in the lemon juice and season the sauce with salt and pepper to taste. The lemon juice will balance the flavors with a hint of acidity, ensuring a well-rounded sauce.