728x90
my iParenting
From Our Sponsors
e-newsletters
Sign up to receive our free weekly e-newsletters

new terms of use
new privacy policy
award-winning products
The iParenting Media Awards program helps parents find the best products for their families.

Quick Pan Sauces for Chicken Breasts

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.

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.

Recipes from New American: How to Cook the Food You Love to Eat (Taunton Press, 2003) by Fine Cooking Magazine.