Vermouth, Leek and Tarragon Pan Sauce

From Cooks Illustrated, September and October 2007

• Ready In: 17 mins
• Serves: 4
• Yields: 3/4 cup

Ingredients

• 2  teaspoons  vegetable oil
• 1  medium leek, white part only
• 1  teaspoon all-purpose flour
• 3⁄4 cup low sodium chicken broth
• 1⁄2 cup dry vermouth or 1⁄2 cup white wine
• 1  teaspoon  whole grain mustard
• 2  teaspoons  chopped  fresh tarragon leaves
• 1  tablespoon  cold unsalted butter
•  salt
•  black pepper

Directions

1. Halve leek lengthwise, and slice into 1/4 inch thick pieces. Add oil to same skillet used to cook chicken, add leek and cook, stirring often, until softened and browned around edges, 2-3 minutes. Add flour and cook, stirring constantly for 30 seconds. Add broth and vermouth. Increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly for 3 - 5 minutes until reduced to 3/4 cup, Stir in any accumulated chicken juices, return to simmer and cook for 30 seconds. Turn off heat, whisk in mustard, tarragon and butter, season with salt and pepper, Spoon over cutlets and serve immediately.