Pan Sauce for Chicken

by on April 18, 2016
Print Friendly, PDF & Email


  • Aeromatics
    • Onion
    • Ginger
    • Garlic
  • Liquids
    • White wine
    • Orange juice
    • Water
    • Chicken Stock
  • Flavor Builders
    • A sprig of rosemary (removed after cooking)
    • A sprig of thyme (removed after cooking)
    • Cilantro
    • Capers
    • Parsley
  • Finish with Richness and Depth
    • Butter


  1. After you finish cooking your chicken, add some minced onion and grated garlic.
  2. After they have softened, add a splash of wine to deglaze the pan.
  3. As soon as deglazed, add some flavor builders.
  4. Once the smell of them is filling the room, add a lot of butter to bring everything together.
  5. This entire process should not take more than 2 or 3 minutes.



Find more like this: Condiments and Sauces

Comments are closed.