Lemon Herb Pan Sauce

Melt 2 tablespoons of unsalted butter in a small saucepan or skillet over medium heat.

Add 1 minced small shallot and sauté, stirring occasionally, until softened and translucent, about 2 to 3 minutes.

Stir in 2 minced cloves of garlic and cook for an additional 30 seconds until fragrant. Be careful not to brown the garlic.

Pour in 1 cup of low-sodium chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle simmer.

Add 1/4 cup of fresh lemon juice. Continue to simmer the sauce gently for 3 to 5 minutes, allowing it to reduce slightly and concentrate its flavors.

Remove the pan from the heat. Stir in 2 tablespoons of chopped fresh parsley and 1 teaspoon of chopped fresh thyme.

Season the sauce with 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper, or adjust to your taste. Serve immediately.