These grilled pork skewers are a popular at Vietnamese restaurants. Lots of minced lemongrass makes them extra fragrant.

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.