having trouble making sauteed chicken and pan sauces for more than two people
i love searing chicken breasts and deglazing the fond to make sauces but i haven't had success, nor have an idea how to pan sear enough chicken breasts for eight guests without eventually burning some of the bits in the pan. any advice on how to sear and deglaze for many?
Maybe do 4 at a time, deglaze and reserve the liquid, wipe out your skillet w/ paper towel (if it's a nonstick), add butter/ oil to pan and do the remaining 4, deglaze again and add back the reserved liquid from the 1'st batch. adam
Can I assume you're pounding the breasts and then sautee-ing? When I do that, each guest winds up with only a half of a half breast. It looks like WAY more when pounded thin. So you then would only have to do four half breasts. That's still two cookings but I find that the fond doesn't burn. I put my oven on low with a plate that heats up. Cook the first two, into the oven, cook the second two, into the oven, make sauce, pour over chicken, cut halves in half, put on platter and serve.
Wiping out the pan also works. You can just increase the amount of sauce ingredients at the end.
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