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

Ingredients

　　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

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

　　Rachael Ray's Look + Cook