Menu Enter a recipe name, ingredient, keyword...

á-73003

Chicken Entree Sauces

By

Google Ads
Rate this recipe 4.5/5 (2 Votes)
Chicken Entree Sauces 0 Picture

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

Details

Preparation

Step 1

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

Review this recipe