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