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

1 teaspoon all-purpose flour 1 tablespoon tomato paste 1 teaspoon soy sauce 1½ cups sweet Marsala 1 tablespoon lemon juice (from 1 lemon) Kosher salt and freshly ground black pepper After cooking the chicken, discard all but 2 tablespoons of the fat from the skillet Return to high heat, add tablespoon of the butter and the mushrooms, and cook, stirring frequently with a wooden spoon, until the mushrooms are well browned, about minutes Add the shallots and thyme and cook, stirring, for 1 minute Add the flour and tomato paste and cook, stirring constantly, for 30 seconds Slowly whisk in the soy sauce and wine Scrape up any browned bits from the bottom of the pan with the spoon and simmer the liquid until reduced to cup, about 5 minutes Off the heat, whisk in the lemon juice and the remaining 3 tablespoons butter Season with salt and pepper to taste Pour over the rested chicken and serve immediately BRANDY-CREAM PAN SAUCE SERVES 4 1 large shallot, minced (about ẳ cup) 4 tablespoons unsalted butter 1 teaspoon all-purpose flour 1 cup homemade or low-sodium canned chicken stock ẵ cup brandy 1 tablespoon whole-grain mustard ẳ cup heavy cream 1 tablespoon fresh lemon juice (from 1 lemon) 2 tablespoons minced fresh parsley Kosher salt and freshly ground black pepper After cooking the chicken, discard the fat from the pan, return it to medium heat, and add the shallot Cook, stirring with a wooden spoon, until softened, about minute Add 1 tablespoon of the butter and the flour and cook, stirring constantly, for 30 seconds Slowly whisk in the chicken stock and brandy Scrape up any browned bits from the bottom of the pan with the spoon Add the mustard and cream, whisk to combine, and simmer the liquid until reduced to 1 cup, about 5 minutes Off the heat, whisk in the lemon juice, parsley, and the remaining tablespoons butter Season with salt and pepper to taste Pour over the rested chicken and serve immediately  ... Add 1 tablespoon of the butter and the flour and cook, stirring constantly, for 30 seconds Slowly whisk in the chicken stock and brandy Scrape up any browned bits from the bottom of the pan with the spoon Add the. .. 1 tablespoon fresh lemon juice (from 1 lemon) 2 tablespoons minced fresh parsley Kosher salt and freshly ground black pepper After cooking the chicken, discard the fat from the pan, return it to medium heat, and add the. .. simmer the liquid until reduced to 1 cup, about 5 minutes Off the heat, whisk in the lemon juice, parsley, and the remaining tablespoons butter Season with salt and pepper to taste Pour over the