The Southwestern Grill by Michael McLaughlin

3/4 cup half and half
3/4 cup low salt chicken broth
5 Tbsp. honey mustard
2 canned chipotle chiles in adobo, minced
1 garlic clove, pressed
1 tsp. lemon juice
ground black pepper

In a small saucepan, whisk together all ingredients except lemon juice and black pepper. Bring to a simmer and cook, stirring frequently, until reduced by one-third, approximately
15 minutes. Remove from heat. Stir in lemon juice and black pepper to taste. Serve immediately or cover and refrigerate.