These come from Pam Anderson’s How to Cook Without a Book. Here are some general directions for pan sauces with some ideas below (use with chicken and turkey cutlets, boneless pork chops and tenderloin, some with fish, etc…).
- Measure pan sauce ingredients in a measuring cup (liquid always totals 1/2 cup).
- Pour liquid into hot skillet once meat, poultry, or fish has been removed.
- Reduce liquid to 1/4 cup.
- Tilt the skillet and whisk in butter or cream, and spoon over each portion and serve.
Red Wine – Dijon Pan Sauce
- 1/4 cup canned low-sodium chicken broth
- 1/4 cup full-bodied red wine
- 1 tsp Dijon mustard
- 1 Tbs butter
Balsamic Vinegar Pan Sauce
- 1/4 cup balsamic vinegar
- 1/4 cup canned low-sodium chicken broth
- 1 Tbs butter
Lemon-Caper Pan Sauce
- 6 Tbs low-sodium chicken broth
- 2 Tbs lemon juice
- 2 tsp drained capers
- 1 Tbs butter