First, You Take a Chicken Breast: One Way to Saute and 13 Ways to Sauce a Weekday Dinner Favorite
By Pam Anderson Wednesday, Washington Post, September 22, 1999
Sauteed Boneless, Skinless Chicken Breasts (4 servings)
4 boneless, skinless chicken breast halves, trimmed of fat
2 tablespoons butter
1 tablespoon oil
Salt and freshly ground black pepper to taste
1/4 cup flour measured into a pie plate or other shallow pan
Lemon wedges or pan sauce (see following recipes)
Pull the tenderloins from the chicken breasts. Place the breasts between 2 sheets of wax paper and pound or roll until even in thickness.
In a 11- or 12-inch skillet over medium heat, melt the butter in the oil.
Sprinkle both sides of the chicken breasts and tenderloins with salt and pepper to taste. Dredge the chicken in the flour. Set aside.
A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming, turns brown and starts to smell nutty, transfer the chicken breasts and the tenderloins to the skillet. Cook, turning only once, until the chicken breasts are golden brown, about 3 minutes per side (tenderloins will be done a little sooner). Remove the chicken from the skillet.
Serve immediately with lemon wedges or a pan sauce.
Marsala Wine Pan Sauce (4 servings)
1/2 cup Marsala wine
1 tablespoon butter
To the drippings in the skillet, add the wine and boil over medium-high heat until it is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast and serve immediately.
Red Wine-Dijon Pan Sauce (4 servings)
1/4 cup low-sodium chicken broth 1/4 cup full-bodied red wine
1 teaspoon Dijon-style mustard
1 tablespoon butter
To the drippings in the skillet, add the broth, wine and mustard and boil until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast and serve immediately.
Mustard Cream Pan Sauce (4 servings)
1/2 cup low-sodium chicken broth
2 tablespoons coarse-grain mustard
2 tablespoons heavy (whipping) cream
To the drippings in the skillet, add the broth and mustard and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the reduced liquid collects at 1 side of the pan. Whisk in the cream until the sauce is smooth and glossy. Spoon a portion of the sauce over each sauteed chicken breast and serve immediately.
Curried Chutney Pan Sauce (4 servings)
6 tablespoons low-sodium chicken broth
2 tablespoons rice wine vinegar
2 tablespoons prepared chutney, such as Major Grey's
1/4 teaspoon curry powder
1 tablespoon butter
To the drippings in the skillet, add the broth, vinegar, chutney and curry and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast and serve immediately.
Quick Veloute (4 servings)
1/4 cup low-sodium chicken broth
1/4 cup dry vermouth
2 tablespoons heavy (whipping) cream
To the drippings in the skillet, add the broth and vermouth and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the cream until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast and serve immediately.
Orange-Dijon Pan Sauce With Rosemary (4 servings)
1/2 cup orange juice
1 teaspoon Dijon-style mustard
1/2 teaspoon minced fresh rosemary
1 tablespoon butter
To the drippings in the skillet, add the orange juice, mustard and rosemary and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed breast and serve immediately.
Sauternes Pan Sauce With Figs and Pistachios (4 servings)
1/2 cup Sauternes (or substitute any sweet dessert wine, such as Riesling or Gewurztraminer)
8 dried figs, quartered
1 tablespoon butter
2 tablespoons coarsely chopped pistachios
To the drippings in the skillet, add the Sauternes and figs and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast, sprinkle with the pistachios and serve immediately.
Balsamic Pan Sauce (4 servings)
One tablespoon each of raisins and toasted pine nuts can be added.
1/4 cup balsamic vinegar
1/4 cup low-sodium chicken broth
1 tablespoon butter
To the drippings in the skillet, add the vinegar and broth and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast and serve immediately.
Lemon-Caper Pan Sauce (4 servings)
6 tablespoons low-sodium chicken broth
2 tablespoons lemon juice
2 teaspoons drained capers
1 tablespoon butter
To the drippings in the skillet, add the broth, lemon juice and capers and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed breast and serve immediately.
Port Wine Pan Sauce With Dried Cherries or Cranberries (4 servings)
Soak the dried fruit in the port while the chicken is sauteing.
1/2 cup port wine
2 tablespoons dried cherries or cranberries
2 teaspoons seedless raspberry jam or red currant jelly
1 tablespoon butter
To the drippings in the skillet, add the wine, cherries or cranberries and jam or jelly and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast and serve immediately.
Simple Pan Sauce With Green Grapes (4 servings)
If you're watching your fat intake or prefer a more elegant presentation, skip the cream.
1/2 cup low-sodium chicken broth
1 cup green grapes, halved
1/2 teaspoon minced fresh rosemary
2 tablespoons heavy (whipping) cream
To the drippings in the skillet, add the broth, grapes and rosemary and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the cream until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast and serve immediately.
Tomato-Tarragon Pan Sauce (4 servings)
1/4 cup low-sodium chicken broth
1/4 cup dry vermouth or white wine
4 canned tomatoes, coarsely chopped
1 teaspoon minced fresh tarragon or scant 1/2 teaspoon dried tarragon
1 tablespoon butter
To the drippings in the skillet, add the broth, vermouth or wine, tomatoes and tarragon and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed breast and serve immediately.
Sweet Vermouth Pan Sauce With Prunes (4 servings)
Soak the dried fruit in the vermouth while the chicken is sauteing.
6 tablespoons sweet vermouth or cream sherry
2 tablespoons cider vinegar
1/4 cup chopped pitted prunes
1 tablespoon butter
To the drippings in the skillet, add the vermouth or sherry, vinegar and prunes and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast and serve immediately.
By Pam Anderson Wednesday, Washington Post, September 22, 1999
Sauteed Boneless, Skinless Chicken Breasts (4 servings)
4 boneless, skinless chicken breast halves, trimmed of fat
2 tablespoons butter
1 tablespoon oil
Salt and freshly ground black pepper to taste
1/4 cup flour measured into a pie plate or other shallow pan
Lemon wedges or pan sauce (see following recipes)
Pull the tenderloins from the chicken breasts. Place the breasts between 2 sheets of wax paper and pound or roll until even in thickness.
In a 11- or 12-inch skillet over medium heat, melt the butter in the oil.
Sprinkle both sides of the chicken breasts and tenderloins with salt and pepper to taste. Dredge the chicken in the flour. Set aside.
A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming, turns brown and starts to smell nutty, transfer the chicken breasts and the tenderloins to the skillet. Cook, turning only once, until the chicken breasts are golden brown, about 3 minutes per side (tenderloins will be done a little sooner). Remove the chicken from the skillet.
Serve immediately with lemon wedges or a pan sauce.
Marsala Wine Pan Sauce (4 servings)
1/2 cup Marsala wine
1 tablespoon butter
To the drippings in the skillet, add the wine and boil over medium-high heat until it is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast and serve immediately.
Red Wine-Dijon Pan Sauce (4 servings)
1/4 cup low-sodium chicken broth 1/4 cup full-bodied red wine
1 teaspoon Dijon-style mustard
1 tablespoon butter
To the drippings in the skillet, add the broth, wine and mustard and boil until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast and serve immediately.
Mustard Cream Pan Sauce (4 servings)
1/2 cup low-sodium chicken broth
2 tablespoons coarse-grain mustard
2 tablespoons heavy (whipping) cream
To the drippings in the skillet, add the broth and mustard and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the reduced liquid collects at 1 side of the pan. Whisk in the cream until the sauce is smooth and glossy. Spoon a portion of the sauce over each sauteed chicken breast and serve immediately.
Curried Chutney Pan Sauce (4 servings)
6 tablespoons low-sodium chicken broth
2 tablespoons rice wine vinegar
2 tablespoons prepared chutney, such as Major Grey's
1/4 teaspoon curry powder
1 tablespoon butter
To the drippings in the skillet, add the broth, vinegar, chutney and curry and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast and serve immediately.
Quick Veloute (4 servings)
1/4 cup low-sodium chicken broth
1/4 cup dry vermouth
2 tablespoons heavy (whipping) cream
To the drippings in the skillet, add the broth and vermouth and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the cream until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast and serve immediately.
Orange-Dijon Pan Sauce With Rosemary (4 servings)
1/2 cup orange juice
1 teaspoon Dijon-style mustard
1/2 teaspoon minced fresh rosemary
1 tablespoon butter
To the drippings in the skillet, add the orange juice, mustard and rosemary and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed breast and serve immediately.
Sauternes Pan Sauce With Figs and Pistachios (4 servings)
1/2 cup Sauternes (or substitute any sweet dessert wine, such as Riesling or Gewurztraminer)
8 dried figs, quartered
1 tablespoon butter
2 tablespoons coarsely chopped pistachios
To the drippings in the skillet, add the Sauternes and figs and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast, sprinkle with the pistachios and serve immediately.
Balsamic Pan Sauce (4 servings)
One tablespoon each of raisins and toasted pine nuts can be added.
1/4 cup balsamic vinegar
1/4 cup low-sodium chicken broth
1 tablespoon butter
To the drippings in the skillet, add the vinegar and broth and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast and serve immediately.
Lemon-Caper Pan Sauce (4 servings)
6 tablespoons low-sodium chicken broth
2 tablespoons lemon juice
2 teaspoons drained capers
1 tablespoon butter
To the drippings in the skillet, add the broth, lemon juice and capers and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed breast and serve immediately.
Port Wine Pan Sauce With Dried Cherries or Cranberries (4 servings)
Soak the dried fruit in the port while the chicken is sauteing.
1/2 cup port wine
2 tablespoons dried cherries or cranberries
2 teaspoons seedless raspberry jam or red currant jelly
1 tablespoon butter
To the drippings in the skillet, add the wine, cherries or cranberries and jam or jelly and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast and serve immediately.
Simple Pan Sauce With Green Grapes (4 servings)
If you're watching your fat intake or prefer a more elegant presentation, skip the cream.
1/2 cup low-sodium chicken broth
1 cup green grapes, halved
1/2 teaspoon minced fresh rosemary
2 tablespoons heavy (whipping) cream
To the drippings in the skillet, add the broth, grapes and rosemary and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the cream until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast and serve immediately.
Tomato-Tarragon Pan Sauce (4 servings)
1/4 cup low-sodium chicken broth
1/4 cup dry vermouth or white wine
4 canned tomatoes, coarsely chopped
1 teaspoon minced fresh tarragon or scant 1/2 teaspoon dried tarragon
1 tablespoon butter
To the drippings in the skillet, add the broth, vermouth or wine, tomatoes and tarragon and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed breast and serve immediately.
Sweet Vermouth Pan Sauce With Prunes (4 servings)
Soak the dried fruit in the vermouth while the chicken is sauteing.
6 tablespoons sweet vermouth or cream sherry
2 tablespoons cider vinegar
1/4 cup chopped pitted prunes
1 tablespoon butter
To the drippings in the skillet, add the vermouth or sherry, vinegar and prunes and boil over medium-high heat until the liquid is reduced to about 1/4 cup. Carefully tilt the skillet so the liquid collects at 1 side of the pan. Whisk in the butter until the sauce is smooth and glossy. Spoon a little sauce over each sauteed chicken breast and serve immediately.
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