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
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
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