1 cup dry white wine
1 to 3 cups low sodium chicken broth
4 Tbs. unsalted butter
1/3 cup all-purpose flour
kosher salt and black pepper
Strain pan juices into fat separator and let stand for 5 minutes. Pour juices into a measuring cup, leaving the fat behind.
Place pan over medium-high heat and deglaze the pan with the white wine. Pour into measuring cup with juices and add enough chicken broth for 4 cups of liquid.
Melt the butter in a large sauce pan and sprinkle with the flour, wisk to combine. Cook the roux, whisking frequently, until deep brown, 4 to 5 minutes. Wisk in the liquid and bring to a boil, reduce heat and simmer til thickened. Season with 3/4 tsp. salt and 1/4 tsp. pepper.
Recipe from Real Simple Magazine
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