QUICK PAN SAUCES FOR CHICKEN
Cooking New American: How to Cook the Food You Love to Eat
by Martha Holmberg
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
|
