Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Apr 30, 2008 10:45 AM

pan sauce please =D

alright soooooooooo. this weekend i have been elected by my parents to cook dinner for my aunt,uncle,and grandma while they are in town. i already have a fantastic recipie i made for the dinner (chicken breast w/ tomato basil and gorgonzola) BUT it needs really nice pan sauce to make it juuuuuuust right and the ones i make are'nt very great. do you guys have any recipies for a really good pan sauce that might be fitting for this dish?

  1. Click to Upload a photo (10 MB limit)
  1. Will you spell out the recipe for the dish along with the technique? Should be pretty easy to whip a sauce together, but knowing the rest of the ingredients and how you're putting it together would help a lot.

    Off hand, I'd think deglaze with about 1/4 cup of white wine, add the juice of 1/2 to 1 lemon and a half cup of chicken stock, correct seasoning (salt, pepper, perhaps cayenne, touch of honey if it needs sweetness) and reduce until you like the consistency....swirl in 1 or 2 tablespoons of butter off heat right before plating if you want it a bit more luscious.

    1 Reply
    1. re: ccbweb

      first I put butter and a little olive oil in a pan on high heat until the butter is bubbleing. then i add 2-4 chicken breast steaks with salt and pepper to the pan and i get a good golden brown crust on the breasts. then i remove the chicken from the pan and into the oven at 325 degrees for about 30 min then top with tomatoes basil and gorgonzola

    2. With those ingredients, I can't even imagine you'd need a pan sauce.

      However if you do feel the need for one, I'd top the chicken with the gorgonzola and leave the tomato and basil for the sauce. Deglaze your chicken pan with white wine, add a small hit of chicken stock. Simmer until reduced and thickened. Pull off heat and swirl in a pat of butter or a dash of cream. Add tomatoes and basil. Pour over chicken.

      1 Reply
      1. re: QueenB

        I concur, that sounds good. Although, in tomato season, I wouldn't want to heat them through so I'd go with your first instinct: skip the pan sauce.