Pan Sauce Secrets
Enriched by the browned bits from a sautéed chicken breast, a simple pan sauce can transform an everyday boneless, skinless
breast into a variety of quick and delicious meals. Learn this basic technique, then customize the sauce with various ingredients
for amazingly different results.
The process is simple: Cook chicken breasts, deglaze the caramelized juice and browned bits in the pan with liquid, add a
few other seasonings, and you’ve got a tasty pan sauce. For best results, use a nonstick skillet, and scrape up the sauce
thoroughly from the bottom of the pan to get the concentrated flavor left behind by sautéing.
View Recipe: Chicken with Cider and Bacon Sauce
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