Vermouth, leek and tarragon pan sauce (recipe)

Vermouth, leek and tarragon pan sauce (recipe)
Name	Vermouth, leek and tarragon pan sauce
Ingredients	Leek • All-purpose flour • Low sodium chicken broth • Dry vermouth • White wine • Unsalted butter • Salt • Black pepper
Cooktime (in hours)	0.2
Preptime (in hours)	0.083333333
Totaltime (in hours)	0.283333333
Keto friendliness	Keto friendly
Calories	69.2
Fat	5.5
Protein	1.4
Carbohydrate	4.3
Fiber	0.5
Net carbohydrates	3.8
Sugar	1
Saturated fat	2.2
Cholesterol (mg)	7.6
Sodium	32.4
Servings	4
Yield	3/4 cup
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC

Vermouth, leek and tarragon pan sauce (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.

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Vermouth, leek and tarragon pan sauce (recipe)

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

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Vermouth, leek and tarragon pan sauce (recipe)

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