8 minutes
A rich and aromatic pan sauce infused with rosemary and shallots, perfect for enhancing the flavors of pan-roasted chicken.
Large Shallot, minced
each
cups
cups
Unsalted Butter, cut into pieces and chilled
tablespoons
to taste
to taste
1. Cook Shallots
Pour off any excess fat from the skillet, leaving behind just a thin layer. Add the minced shallot to the skillet over medium heat. Cook, stirring occasionally, until the shallots soften and become fragrant, about 2 minutes.
2. Add Broth, Sherry, and Rosemary
Stir in the chicken broth and dry sherry, adding the rosemary sprigs as well. Scrape up any browned bits from the bottom of the skillet. Continue to cook the mixture until it reduces and thickens, about 6 minutes.
3. Incorporate Chicken Juices
Stir in any accumulated juices from your resting chicken back into the skillet and let it simmer for another 30 seconds.
4. Whisk in Butter
Remove the rosemary sprigs and take the skillet off the heat. Whisk in the chilled butter pieces one at a time until fully incorporated, giving the sauce a velvety texture.
5. Season and Serve
Season the sauce with salt and pepper to taste. Pour the sauce over your pan-roasted chicken and serve immediately.
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