The food lab better home cooking through science ( PDFDrive ) 452

1teaspoonall-purposeflour
1tablespoontomatopaste
1teaspoonsoysauce
1½cupssweetMarsala
1tablespoonlemonjuice(from1lemon)
Koshersaltandfreshlygroundblackpepper
1.Aftercookingthechicken,discardallbut2tablespoons
of the fat from the skillet. Return to high heat, add 1
tablespoon of the butter and the mushrooms, and cook,
stirring frequently with a wooden spoon, until the
mushrooms are well browned, about 6 minutes.Add the
shallotsandthymeandcook,stirring,for1minute.Add
the flour and tomato paste and cook, stirring constantly,
for30seconds.Slowlywhiskinthesoysauceandwine.
Scrape up any browned bits from the bottom of the pan
with the spoon and simmer the liquid until reduced to 1
cup,about5minutes.
1.Offtheheat,whiskinthelemonjuiceandtheremaining
3tablespoonsbutter.Seasonwithsaltandpeppertotaste.
Pourovertherestedchickenandserveimmediately.


BRANDY-CREAM
PANSAUCE
SERVES4
1largeshallot,minced(aboutẳcup)
4tablespoonsunsaltedbutter
1teaspoonall-purposeflour
1cuphomemadeorlow-sodiumcannedchickenstock
ẵcupbrandy
1tablespoonwhole-grainmustard

ẳcupheavycream
1tablespoonfreshlemonjuice(from1lemon)
2tablespoonsmincedfreshparsley
Koshersaltandfreshlygroundblackpepper
1.Aftercookingthechicken,discardthefatfromthepan,
return it to medium heat, and add the shallot. Cook,
stirring with a wooden spoon, until softened, about 1
minute.Add1tablespoonofthebutterandtheflourand
cook,stirringconstantly,for30seconds.Slowlywhiskin
the chicken stock and brandy. Scrape up any browned
bitsfromthebottomofthepanwiththespoon.Addthe
mustard and cream, whisk to combine, and simmer the
liquiduntilreducedto1cup,about5minutes.
2. Off the heat, whisk in the lemon juice, parsley, and the
remaining 3 tablespoons butter. Season with salt and
pepper to taste. Pour over the rested chicken and serve
immediately.