Lemon-Thyme Sauce

• 2 tablespoons butter
• 4 sprigs of fresh thyme, leaves removed and roughly chopped
• 1 shallot, chopped
• 1 rounded tablespoon all-purpose flour
• 1 1/2 cups chicken stock
• 1 lemon
• Salt and pepper

1. Remove the cooked chicken or pork from the skillet.
2. Working over medium-high heat, melt the butter, add the thyme and shallot, and cook for about 2 minutes.
3. Sprinkle the flour into the pan, then cook for 1 minute.
4. Whisk in the chicken stock, bring it up to a bubble, and cook until thickened, 2 minutes.
5. Add 2 teaspoons of lemon zest and the juice of the zested lemon, and season with salt and pepper.
6. Pour the sauce over the chicken or pork and serve.

butter, thyme, shallot, flour, chicken stock, lemon, salt

Taken from www.epicurious.com/recipes/food/views/lemon-thyme-sauce-377540 (may not work)