Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.

　　

Ingredients

3 tablespoons butter

　　2 tablespoons all-purpose flour

　　1 cup chicken stock

　　1/2 cup apple cider

　　1 tablespoon grainy mustard

　　3 to 4 sprigs of fresh thyme, leaves removed and chopped

　　Salt and pepper

　　

Step 1

Remove the cooked chicken or pork from the skillet. Place a medium pot over medium-high heat with the butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Whisk the stock and cider into the mixture and bring up to a bubble. Add the mustard and the thyme, then season with salt and pepper. Simmer until thickened, 4 to 5 minutes.

　　

Step 2

Serve warm over your favorite meat or stuffing and/or side dish.

　　Rachael Ray's Look + Cook