Tuesday, June 16, 2009

Easy Pan Sauce for Chicken

 chicken breasts4



File this one under EASY LOW FAT WEEKNIGHT meals.

As you know by now, I am not a fan of boneless chicken breasts, however they are a great vehicle for pan sauces and salads and take on great flavors when marinated and prepared the right way.

I love skin and bones on my meat! Give me the dark meat any day.

Lately, I have been cutting up my own chicken breasts from a whole chicken, using the thighs and legs for other recipes. This way I get to keep the skin & it's much cheaper, and you know I love to cut up naked chickens!



Brown your chicken breasts skin side down to get them nice and crispy. Remove them from the pan and use some white wine to deglaze the pan and scrape up the brown bits for a minute.



Make a simple pan sauce with some garlic, shallots, chicken stock, lemon juice and white wine. Sort of like a picatta, but without the capers.



I threw in some fresh herbs from my garden and swirled in a tablespoon of butter at the end.

Lay your cooked chicken on top of fresh steamed green beans and spoon pan sauce over the top!



There are those 2 E's again. Easy and Excellent.

15 comments:

doggybloggy said...

I seem to turn all metrosexual when I come over here - saying words like 'lovely' and 'gorgeous' but it is!

The Japanese Redneck said...

You came up with this one because I e-mailed you and told you I had made 3 cakes from your recipe, didn't you?

Looks like my kind of recipe. Easy, quick and I like all the ingredients.

Ramona

Maria said...

I love the 2 E's!!

Michele said...

Looking good Stacey!

Lori Lynn said...

Sounds perfect for a weeknight, or weekend too for that matter. Looks very fresh tasting.
LL

Maris said...

Easy AND excellent? Sold! Whenever I make pan sauce I have a tough time getting the ingredients proportions right. Maybe if I measured, that would help things!

LaDue & Crew said...

Yup, when I get to NY again, I'm making reservations at your house- Best place in town!!

Pam said...

Simple and delicious. I love this kind of sauce.

kat said...

Just lovely! We've just started cutting up our own chickens too since we want to buy them from the farmers market & they sell them whole

Patsyk said...

Love it! My husband has gotten really good at cutting up chickens so we tend to buy at least one a week (if not 2!). What a simple and delicious pan sauce... I need to make those more often!

Karen said...

Sounds good. Skinned chicken breasts tend to be dry most of the time. I buy a big bag of frozen ones at Sam's Club, marinate them for two days and they are moist, tender and delicious!

Ciao Chow Linda said...

You're right about chicken with the bone in - always more flavorful and moist. But I can't resist the ease of those boneless ones too - I just marinate and cook them quickly and they turn out fine too.

Melissa said...

I love keeping the skin on (and sometimes the bone in) the breast. It makes it so much better. I'm a dark meat girl too - thighs, please!

I can actually say I have made a very similar sauce. After Steve decided he wasn't too keen on capers (and really, me either), I made a sauce very much like this one for some b/s breasts. Great stuff!

Culinary Cory said...

I love easy recipes like this one. So perfect for a quick week night meal.

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