Fennel and Mustard Pan Sauce

Name: Fennel and Mustard Pan Sauce
Yield: Serves 4 (Makes about ¾ cup)
Ingredients: 1 medium, shallot (about 3 tablespoons); 1 teaspoon, fennel seeds; 1 teaspoon, all-purpose flour; 3/4 cup, low-sodium chicken broth; 1/2 cup, dry vermouth or white wine; 2 tablespoons, whole-grain mustard; 1 teaspoon, chopped fresh tarragon leaves; 1 tablespoon, cold unsalted butter

Quick
Sauces

Appears in Cook's Illustrated March/April 2010

Pair this simle pan sauce with our Pan-Seared Chicken Breasts.

SERVES 4 (Makes about ¾ cup)

TIME 20 minutes

Why This Recipe Works

This is a members' feature.