Quick Pan Sauces

Add the flavorings to the hot pan.
Pour the sauce over the chicken and serve immediately.
Scrape up those yummy stuck-on bits and reduce the liquid by half.
Red Wine and Mustard- 1/4 cup low-salt chicken stock
- 1/4 cup red wine
- 1 teaspoon Dijon mustard
- 6 Tablespoons low-salt chicken stock
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons prepared chutney
- 1/4 teaspoon curry powder
- 1/2 cup orange juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon minced fresh rosemary
- 1 Tablespoon brown sugar
- 1/2 cup port wine
- 2 Tablespoons dried cherries or cranberries
- 2 teaspoons seedless raspberry jam
- 6 Tablespoons low-salt chicken stock
- 2 Tablespoons lemon juice
- 2 teaspoons drained capers
- 6 Tablespoons sweet vermouth
- 2 Tablespoons cider vinegar
- 1/4 cup chopped prunes
- 1/4 cup low-salt chicken stock
- 1/4 cup dry white wine
- 1 teaspoon minced fresh tarragon
- 4 canned tomatoes, seeded and chopped
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