Sauteed Chicken with Pan Sauce, Three Ways

Three Ways to Prepare Pan Sauces for Chicken

On my last post, I showed you how to make a simple pan sauce at home with a link to my more detailed description and cooking tips for making delicious pan sauces. Today I want to show you how you can prepare three completely different pan sauces for the same chicken dish.

It’s easy and a great example of the importance of learning a technique versus following a recipe. When you learn the cooking technique and you can come up with your own creative sauces. This is a real culinary school lesson for home cooks.

To Prepare the Chicken

• Your choice of boneless white or dark meat chicken, thicker pieces pounded to about 1/2 inch thick.
• Salt and pepper, to taste
• 1-2 tablespoons of olive oil, or a mixture of oil and softened butter.

Procedure

• Heat a sauté pan over medium high heat until hot, about 3-5 minutes, depending on your stove.
• Lightly salt and pepper the chicken pieces on both sides.
• Add the oil, and then the butter, if using. Heat until the oil shimmers.
• Place the chicken pieces in the pan, “prettiest” side down, leaving at least ½ inch between pieces. Let cook, adjusting the heat to achieve a fairly robust sizzle, for about 3-4 minutes. Resist the temptation to poke at or move the chicken. Just let it cook.
• Watch the meat as it cooks, and you will be able to see a ring of white travel up from the edges of the chicken as it sautés. Once the ring of cooked chicken appears to have cooked about half-way, turn the chicken with tongs. If it is “stuck,” don’t force it. The meat will release naturally once it has browned.
• Wait another 30 seconds or so and try again. Make sure to keep adjusting the heat. You don’t want a lot of popping, just a robust sizzle and hiss.
• Turn the meat and cook until the internal temperature is 160 F. Cooking the second side will take slightly less time, but do check the temperature with an instant read thermometer. It is the only truly reliable, safe way to make sure the meat is cooked to a safe internal temperature.
• Remove from the heat and keep warm. Now it is time to build the pan sauce.

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Italian Style Pan Sauce

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Sauces

Cuisine: Italian

Ingredients

For Italian Style Pan Sauce

• 1 clove garlic minced
• spoonful tomato paste about 2 teaspoons
• ¼ teaspoon Italian seasoning
• ½ cup chicken stock low sodium or homemade
• ½ cup Chianti or other Italian red wine
• salt and pepper to taste
• 1 tablespoon minced fresh basil and/or oregano
• 1 splash olive oil extra virgin, about 2 teaspoons

US Customary - Metric

Instructions

• Over medium-high heat, in the pan you used to cook the chicken, sauté minced garlic until fragrant, about 30 seconds.
• Stir in the tomato paste and Italian seasoning. Stir for just a few seconds.
• Add the stock and wine, stirring and scraping the bottom of the pan to dissolve the fond. Reduce liquid by about half.
• Taste, and add a little salt and/or pepper if necessary. Reducing the sauce intensifies the saltiness, so don't add any until you finish the reduction.
• Remove from the heat and whisk in the herbs and extra virgin olive oil.

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French Style Pan Sauce

Course: Sauces

Cuisine: French

Servings: 2 people

Ingredients

• 1 tablespoon oil neutral
• ½ cup mushrooms thinly sliced
• 2 teaspoons shallot minced
• 1 tablespoon Dijon mustard
• ¼ teaspoon Herbes de Provence
• ½ cup chicken stock
• ½ cup dry white wine
• salt and pepper to taste
• 1 tablespoon tarragon or thyme or marjoram, chopped
• 1 pat butter

US Customary - Metric

Instructions

• Over medium-high heat, in the pan you used to cook the chicken, sauté minced garlic until fragrant, about 30 seconds.
• Stir in the tomato paste and Italian seasoning. Stir for just a few seconds.
• Add the stock and wine, stirring and scraping the bottom of the pan to dissolve the fond. Reduce liquid by about half.
• Taste, and add a little salt and/or pepper if necessary. Reducing the sauce intensifies the saltiness, so don't add any until you finish the reduction.
• Remove from the heat and whisk in the herbs and extra virgin olive oil.

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Asian Style Pan Sauce

A quick pan sauce for Asian Dishes

Course: Sauces

Cuisine: Chinese

Servings: 2 people

Ingredients

• 1 tablespoon spring onions thinly sliced, white part only
• 1 clove garlic minced
• ¼ teaspoon red pepper flakes
• ½ teaspoon fresh ginger minced
• ¼ teaspoon five spice powder
• ½ teaspoon fish sauce
• 1 tablespoon peanut butter chunky
• 1 tablespoon brown sugar
• ¾ cup chicken stock
• ¼ cup rice wine vinegar
• soy sauce to taste
• white pepper to taste
• 2 teaspoons sesame oil
• 1 tablespoon spring onion sliced
• 1 tablespoon peanuts crushed

US Customary - Metric

Instructions

• Over medium-high heat, in the pan you used to cook the chicken, sauté onion, minced garlic, pepper flake and ginger until fragrant, about 30 seconds.
• Stir in the five spice, fish sauce, peanut butter and brown sugar. Stir for just a few seconds.
• Add the stock and vinegar, stirring and scraping the bottom of the pan to dissolve the fond.
• Reduce liquid by about half.
• Taste, and add a soy sauce and white pepper. Reducing the sauce intensifies the saltiness, so don't add any until you finish the reduction.
• Remove from the heat and whisk in the spring onions, sesame oil and crushed peanuts.