Jazz up a basic chicken breast with these versatile sauces. All are made with 6 or fewer ingredients.
June 19, 2009
1 of 6Becky Luigart-Stayner
White Wine Sauce
This classic sauce deserves a place in your repertoire. It takes everyday dishes up a notch with a touch of elegance and lots of flavor, yet very little effort. Pair it with a sautéed chicken breast, a tilapia filet, or a pork loin. It's also good on pasta.
No-Cook! A nice twist on traditional basil pesto, this version uses flat-leaf parsley for a fresh, herbal flavor. Great on pastas, bruschetta, pizzas, and sandwiches, this pesto is just as versatile as the classic.
Dijon mustard and maple syrup combine in a sweet-savory pan sauce that adds a velvety richness to chicken, and would also taste fantastic on a pork tenderloin. This pan sauce reduces in about 5 minutes, so you can make it while your protein cooks.
Save your weeknight chicken from the doldrums. Fresh grated ginger and orange marmalade add a little sweet-and-spicy Asian flair. Hesitant to buy sambal oelek (chili paste) just for this recipe? It's one of our favorite pantry staples because it adds heat and spice to many great recipes.
No Cook! Everyone needs a classic vinaigrette recipe, and this one is so simple you'll know it by heart. It's great on steamed or fresh veggies, salads, and drizzled on sprouts in a sandwich. Experiment with different vinegars to change things up from time to time.