Photos by One of the techniques I walked away with from French culinary school was how to make a pan sauce from all the tasty browned bits left in the pan after searing meat.

While chicken rests, pour off all but 1 tablespoon fat from skillet, being careful of hot skillet handle. Add shallot and cook over medium heat until softened, about 30 seconds. Whisk in broth and mustard, scraping up any browned bits. Bring to simmer and cook until mixture is reduced to 3/4 cup, about 3 minutes.