5-Minute Chicken Pan Sauce
A quick 5-minute pan sauce, ideal for chicken, pork chops, or steak, made from a few basic ingredients.
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Instructions
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After cooking, transfer the meat to a covered plate to rest while pouring off most pan fat, reserving meat juices and a small amount of residual fat.
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Sauté chopped shallots in the pan over medium-high heat until translucent.
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Add wine, scrape the pan to deglaze, and cook for about three minutes until reduced by half.
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Remove from heat, then stir in mustard and chopped parsley.
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Whisk in butter one tablespoon at a time; season to taste with salt and pepper.
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Return the meat to the pan briefly to warm through in the sauce before serving.