We created this ready-in-ten gravy to jazz up purchased deli-roasted chicken. Add steamed veggies and mashed potatoes, and you have dinner!
In a small saucepan, cook chopped shallot in hot butter, over medium-low heat, for 3 to 5 minutes, or until tender.
Stir in flour. Add chicken broth, then cook and stir until just boiling. Cook and stir 1 minute more.
Stir in lemon zest and tarragon.
