Chicken Entree Sauces

By á-73003

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

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