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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
 

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