Quick Pan Sauces for Chicken Breasts
Recipes is from New American: How to Cook the Food You Love to Eat (Taunton Press, 2003) by Fine Cooking Magazine
These sauces are designed for four chicken breasts, yielding about 1 to 1 1/2 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. 
Ingredients
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
Directions
Add the flavorings to the hot pan. Scrape up those yummy stuck-on bits and reduce the liquid by half. Pour the sauce over the chicken and serve immediately.
Suggestions
You'll find the recipe for Seared Chicken Breast With Quick Pan Sauce here.
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