After removing chicken breasts from the pan, add a liquid to deglaze the pan, scraping the bottom of the pan to loosen browned bits. This will add tremendous flavor to the sauce. You can deglaze with a variety of liquids, including stock,* wine, beer, and spirits, or cider. Now's the time to add savory seasonings such as herbs, spices, shallots, onions, garlic, and whatever you choose.* Tip: We recommend using low-sodium store-brought broth, which will help prevent the sauce from becoming too salty as it reduces. See our favorites.