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Quick and Easy Pan Sauces

pan-sauces2

These sauces are designed to top 4 seared chicken breasts, yielding about 1 to 1-1/2 tablespoons of sauce per breast. If you require a bit more sauce, increase the total liquid ingredients to 2/3 cup and whisk in a little more butter.

 

WHITE WINE & MUSTARD

  • 1/4 cup low-salt chicken stock
  • 1/4 cup white wine
  • 1 tsp dijon mustard

CURRIED CHUTNEY

  • 6 tbsp low-salt chicken stock
  • 2 tbsp rice wine vinegar
  • 2 tbsp prepared chutney
  • 1/4 tsp curry powder

ORANGE-DIJON

  • 1/2 cup orange juice
  • 1 tsp dijon mustard
  • 1/2 tsp minced fresh rosemary
  • 1 tbsp brown sugar

PORT with DRIED CHERRIES

  • 1/2 cup port wine
  • 2 tbsp dried cherries or cranberries
  • 2 tsp seedless raspberry jam

LEMON-CAPER

  • 6 tbsp low-salt chicken stock
  • 2 tbsp lemon juice
  • 2 tsp drained capers

VERMOUTH with PRUNES

  • 6 tbsp sweet vermouth
  • 2 tbsp cider vinegar
  • 1/4 cup chopped prunes

TOMATO-TARRAGON

  • 1/4 cup low-salt chicken stock
  • 1/4 cup dry white wine
  • 1 tsp minced fresh tarragon
  • 4 canned tomatoes, seeded and chopped

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