Ingredients
2
2 servings
- •1 tablespoon pan drippings (fond)
- •4 teaspoons Dijon mustard
- •1 cup chicken stock
- •2 tablespoons cold butter
Instructions
- Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into the skillet.
- Pour chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a creamy consistency, 2 to 5 minutes.
- Remove the skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.
Nutritional Facts
Per 2 servings
- Calories: 136
- Carbohydrate: 3g
- Fat: 12g
- Protein: 4g
- Sugar: 1g
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