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Italian Style Pan Sauce

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Sauces
Cuisine: Italian


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


  • 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.