INGREDIENTS:
1 shallot
1 tbsp balsamic vinegar
1/2 cup red wine
3/4 cup chicken broth
1 tspn minced fresh rosemary leaves
3 tbsp cold unsalted butter
salt and ground black pepper
DIRECTIONS:
Add shallots quickly to absorb the flavor of previously cooked meat
Deglaze the pan with liquids first, clean the pan and reduce the amount.
Add herbs and butter at the end.
