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+ servings

French Style Pan Sauce

Course: Sauces
Cuisine: French
Servings: 2 people


  • 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


  • 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.