INGREDIENTS:
1 shallot
1/3 cup cognac or brandy
1 cup chicken broth
1 tsp chopped fresh thyme leaves
2 tbsp cold unsalted butter
1 tbsp Dijon mustard
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.
