Pan Sauce for Chicken, Pork, or Steak
This simple pan sauce recipe is perfect for chicken, pork chops, or steak, and it can be made in about five minutes with a handful of ingredients.
- Serves: 2 persons
- Reserved meat juices from cooking
- 1tablespoons shallots (finely chopped)
- ½cup white wine
- 2teaspoons Dijon mustard
- 2teaspoons parsley (fresh, chopped)
- 3tablespoons butter
- Kosher salt (to taste)
- Black pepper (freshly ground, to taste)
Step 1Gather the ingredients.
Step 2Remove the chicken, pork chops, or steak from the pan and let them rest on a plate or platter covered with foil in a warm spot. Pour off most of the fat from the pan, careful to leave the meat juices. You want a little bit of fat left in the pan.
Step 3Add the chopped shallots to the pan and sauté over medium-high heat until they turn slightly translucent.
Step 4Add the wine and scrape all the little toasty bits away from the bottom of the pan with your wooden spoon.
Step 5Cook for about three minutes or until the wine has reduced by about half.
Step 6Remove from the heat and stir in the mustard and chopped parsley.
Step 7Whisk in the butter one tablespoon at a time. Season to taste with salt and pepper.
Step 8Return the meat to the pan to warm through in the sauce before serving.