Perfect pan seared chicken with a blueprint for creating your own delicious and easy to customize sauce.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 4
Author: cathyscooking@gmail.com
Ingredients
1tablespoonsbutter
1tablespoonsextra virgin olive oil
1teaspoonminced garlic or 1 tablespoon minced shallotoptional
1tablespoonflour
1cupbrothyou can use chicken or vegetable broth for chicken, pork or veal and beef broth for beef
1/2cupwineuse a dry white wine or Marsala for chicken, pork or veal and a fruity red, such as a Merlot, for beef
2tablespoonshalf & half or whipping creamoptional
1tablespoonchopped fresh herbs such as thymerosemary, tarragon, parsley, etc.. or a combination (optional)
1 1/4-1 1/2lbsthin chicken fillets, seasoned with salt & pepper
Instructions
Basic Pan Sauce
Melt 1 tablespoons each of butter and olive oil in pan on medium high heat until sizzling. Add approximately 1 1/4 - 1 1/2 pounds seasoned thin meat fillets to pan and brown for about 2 minutes per side. Brown in batches to prevent overcrowding the pan. Place fillets in a covered dish as meat finishes browning.
In the same pan, on medium low, saute garlic or shallot (if using) for a few minutes until soft (using a lower temp helps to avoid browning the garlic which can make it bitter.)
Stir in 1 tablespoon of flour to create a roux and cook 1 minute longer.
Whisk in broth and wine, gradually, to incorporate the flour. Increase heat to a low simmer, whisking frequently, and cook until the sauce reduces slightly and thickens, about 5 minutes. Cook and stir 1 minute longer.
Add half & half or cream and herbs (if using), then season with salt & pepper, to taste.
Pour pan pan juices back into the pan, whisk and cook 1 minute longer.
Add meat back into pan, turning it to coat it in sauce, cover pan and simmer on low for 2 minutes to rewarm meat.
A Few Other Variations - the idea is to optionally select 1 or 2 of these variations which complement the meat you're preparing.
Whisk in 1 tablespoon of Dijon mustard after adding broth & wine (chicken, pork or veal)
Add 2 tablespoons of lemon juice and 1/4 cup of the wine + a tablespoon of capers (chicken, pork or veal)
Whisk in 2 teaspoons of tomato paste & 1 /2 teaspoon of balsamic vinegar after adding broth & wine (beef)
Add sliced mushrooms(you may need to add just a little more butter) with the garlic or shallots and saute until moisture from mushrooms has mostly evaporated (any meat)
Add 1/4 cup frozen peas to sauce with the cream and herbs (chicken, pork or veal)
There are many additional things you can add to enhance the flavor of this simple pan sauce. Get creative, experiment, and let me know what winning combinations you come up with!