Quick Pan Sauces

These sauces are designed for 4 chicken breasts, yielding about 1 to 11/2 tablespoons of sauce per breast. If you decide you want a bit more sauce, increase the total liquid ingredients to 2/3 cup and whisk in a little more butter.

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
Curried Chutney
  • 6 Tablespoons low-salt chicken stock
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons prepared chutney
  • 1/4 teaspoon curry powder
Orange-Dijon
  • 1/2 cup orange juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon minced fresh rosemary
  • 1 Tablespoon brown sugar
Port with Dried Cherries
  • 1/2 cup port wine
  • 2 Tablespoons dried cherries or cranberries
  • 2 teaspoons seedless raspberry jam
Lemon-Caper
  • 6 Tablespoons low-salt chicken stock
  • 2 Tablespoons lemon juice
  • 2 teaspoons drained capers
Vermouth with Prunes
  • 6 Tablespoons sweet vermouth
  • 2 Tablespoons cider vinegar
  • 1/4 cup chopped prunes
Tomato-Tarragon
  • 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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