|Chopped parsley||1 Teaspoon|
|Chopped fresh tarragon||1 Teaspoon|
|Pan juices||4 Tablespoon (prepared)|
Chop shallots finely.
Melt half the butter in small saucepan, add shallots.
Cook until softened, then add prepared pan juices.
Cook few minutes, remove from heat, swirl in remaining butter.
Stir gently; as butter melts, the sauce will thicken.
Add tarragon and parsley.