Chicken Entree Sauces

Chicken Entree Sauces
Chicken Entree Sauces

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Orange Dijon

  • 1/2

    cup orange juice, 1/2 cup orange juice and 1 tsp Dijon mustard (optional);

  • 2

    tsp butter

  • Balsamic Cranberry

  • 1/4

    cup chicken broth, 1/4 cup balsamic vinegar 2 tablespoons cranberries

  • 2

    tsp butter

  • Tomato Tarragon

  • 6

    tablespoons chicken broth, 2 tablespoons white-wine vinegar, 1/4 cup diced tomato (or drained petite diced), a pinch of tarragon, 2 tsp butter

Directions

Orange-Dijon Pan Sauce Mix ½ cup orange juice, a pinch dried thyme and 1 tsp Dijon mustard (optional); add to the hot skillet. Simmer until reduced by half, a couple of minutes. Whisk in 2 teaspoons butter to form a lightly thickened sauce. Pour over chicken and serve. Balsamic-Cranberry Pan Sauce Mix ¼ cup chicken broth, ¼ cup balsamic vinegar and 2 tablespoons cranberries; pour into the hot skillet. Simmer until reduced by half, a couple of minutes. Whisk in 2 teaspoons butter to form a lightly thickened sauce. Pour over chicken and serve. Maggy Keet Tomato-Tarragon Pan Sauce Mix 6 tablespoons chicken broth, 2 tablespoons white-wine vinegar, ¼ cup diced tomato (or drained petite diced) and a pinch of tarragon, and pour into the hot skillet. Simmer until reduced by half, a couple of minutes. Whisk in 2 teaspoons butter to form a lightly thickened sauce. Pour over chicken and serve. Maggy Keet

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