I was reading through the most recent issue of Cooking Light and found an interesting article on making a “killer pan sauce”. Apparently, it’s all about the gelatin! Store bought stock has almost no gelatin where homemade or restaurant stock does. The gelatin helps thicken the sauce and leaves you with a beautifully rich and glossy sauce. I decided to give it a try. It was a great success!!
Simple Pan Sauce (Serves 2)
Recipe adapted from Cooking Light, April 2016
1 Tbsp olive oil
2 boneless, skinless chicken breasts (pounded to 1/4” thickness)
1 cup dry white wine
1 cup unsalted chicken broth
2 (1/4 oz.) packets unflavored powdered gelatin
1 Tbsp Dijon mustard
1 Tbsp lemon juice
2 Tbsp butter
Salt and pepper to taste
1. Heat olive oil in a skillet. Pan sear the chicken on both sides (about 2 minutes per side). Remove to a plate.
2. Deglaze pan with wine. Once wine has reduced to just a couple of tablespoons, add stock (in which both gelatin packets have been dissolved).
3. Reduce the mixture by half, and then stir in 1 tablespoon Dijon mustard mustard.
4. Add chicken and remaining juices back to pan and continue cooking until chicken is cooked through.
5. Swirl in 2 tablespoons of butter and season to taste with salt and pepper.
Monday night I had leftover kabobs, rice, hummus and tzatziki from Luna Grill. Yum!
After I took the kids to school, I went to Cardio Strength class. That was followed by a cooking class taught by Phillis Carey at the La Jolla Community Center. The class was called “Dining in a French Bistro."
Our first recipe was French Onion Soup with Balsamic Onions and Thyme:
Fabulous! I loved the addition of balsamic vinegar. This one is a keeper!
The next plate contained an entire meal. The main event was Coq Au Riesling (Boneless Chicken Breasts in a Creamy White Wine Sauce with Bacon, Mushrooms and Fresh Tarragon). We had two sides: Yukon Gold Smashed Potatoes with Chives as well as Roasted Brussels with Dijon Mustard and Fresh Thyme.
Everything was outstanding. I have to say that the Brussels were my favorite. I’ll be making them soon for sure.
Dessert was Chocolate Frangipane Tart with a Butter Crust and Fresh Raspberry Topping:
She added almond extract to the whipped cream and I loved it. A great dessert!!
Dinner last night was definitely a hit. I served the Chicken in Simple Pan Sauce with leftover Mustard Seed Mashed Potatoes that I pulled out of the freezer as well as roasted asparagus.
Great combination of flavors!
After drop off, I went to spin class at the gym. The rest of the day I’ve been at home doing laundry, making phone calls and answering emails. Lunch was more Luna Grill leftovers.
What can I say? It’s too good to waste!
Do you have any tricks to making great pan sauces?