Pan drippings from your roasted or sautéed chicken or turkey
2 tbsp Sizzle
2 tbsp All purpose flour
½ cup White wine
2 cups chicken broth
½ tbsp fresh rosemary
½ tbsp fresh sage
1 tsp fresh thyme
Salt and pepper to taste
Instructions
Active Time: 10 min
Full Time: 20 min
Serves 8
1
In the same pan you roasted your chicken in, add in your Sizzle, and use a wooden spoon to begin scraping up the brown bits stuck to the bottom of the pan.
2
Add in your flour and cook it out for 1–2 minutes.
3
Add in white wine and cook for 1-2 minutes to burn off the alcohol.
4
Add in broth and simmer until thick stirring often for about 10 minutes.
5
Sprinkle in your fresh herbs for the last couple of minutes of cooking. Season with salt and paper and serve.
