04Remove chicken from the pan and return pan to heat.
05Reduce heat to medium.
06Add a splash of vinegar to the pan and let it evaporate.
07Add stock or broth to the pan and scrape up any drippings with a whisk.
08Thin curd by stirring in a little hot water.
09Add curd to broth and whisk to combine.
10Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
11Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.