- Pan juices from a chicken breasts with skin on
- 1/3 cup minced shallot
- 1/2 cup white-wine vinegar
- 2/3 cup dry white wine
- 1 teaspoon dried tarragon
- 2 cups chicken stock or canned chicken broth
To skillet add minced shallot and cook over moderate heat, stirring, for 1-2 minutes, or until softened. Add vinegar, wine and tarragon. Deglaze pan, scraping up brown bits, until reduced by half. Add chicken stock (have heated so that it comes to the boil quickly). Bring to a boil. Strain sauce into a small saucepan and bring back to a boil.