Citrus Sauce

• 1 cup low-salt chicken stock
• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 3 tablespoon unsalted butter
• Salt and freshly ground pepper to taste
• 1 tablespoon freshly chopped chervil or parsley
• 1 tablespoon freshly chopped chives

1. Place the chicken broth in a medium saucepan over medium heat.
2. Simmer until reduced to 1/4 cup, about 15 minutes.
3. Add the lemon and orange juices and butter.
4. Simmer until the sauce is thick enough to coat a spoon, about 20 minutes.
5. Add salt and pepper to taste.
6. Add herbs until just before serving.

lowsalt, lemon juice, orange juice, unsalted butter, salt, chervil, chives

Taken from cooking.nytimes.com/recipes/9095 (may not work)