pan sauce

Quick and easy, this chicken Marsala is packed with flavor, thanks to Marsala wine, sautéed mushrooms, shallots, and garlic. The secret to success with this version is to slip extra gelatin into the chicken stock—which helps give the sauce a glaze-like consistency that's just like the best restaurant pan sauces—along with a few other small tricks (hello, soy sauce!).

Chicken Marsala With Mushrooms and Shallots Recipe

(300 milliliters) Marsala wine (see note)

(180 milliliters) homemade chicken stock broth

unflavored gelatin,

boneless, skinless chicken cutlets, each pounded about 1/2 to

salt and black pepper

all-purpose flour

(60 milliliters) extra-virgin olive oil, plus more if needed

(280 grams) cremini mushrooms, stemmed and thinly sliced

shallots (6 ounces; 165 grams), minced

garlic, minced

(about 3 grams) minced fresh thyme leaves

(45 grams) cold unsalted butter,

(5 milliliters) soy sauce

White wine vinegar, sherry vinegar, or fresh lemon juice,

parsley,

Combine Marsala and stock in a mixing bowl or large measuring cup and sprinkle gelatin all over surface. Set aside.

Season chicken cutlets all over with salt and pepper. Pour a roughly 1/2-inch layer of flour into a wide, shallow bowl. Dredge each cutlet in flour, tap off excess, and transfer to clean plate.

Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, add chicken and cook, turning once, until browned on both sides, about 3 minutes per side. Using a slotted spatula, transfer to paper towels to drain.

Add mushrooms to skillet (do not drain remaining oil) and cook, stirring frequently, until mushrooms have released their juices and browned well, about 10 minutes. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, about 2 minutes. Add more oil if pan seems too dry at any point.

Pour Marsala mixture into pan, making sure to scrape in all the gelatin. Bring to a boil, whisking and scraping up any browned bits from bottom of pan, until liquids are reduced by about three-quarters. Add butter and soy sauce and whisk constantly until emulsified and sauce takes on the consistency of heavy cream. Season with salt and pepper. Taste sauce and adjust with a small amount of vinegar or lemon juice, as needed.

Return chicken cutlets to pan, swirling to bathe them in the sauce and warm them through. If the sauce begins to break at any point, swirl in a splash of water to bring it back together. Transfer to a warmed serving plate, spooning sauce all over chicken. Garnish with parsley and serve.

This recipe and technique uses powdered gelatin as the secret ingredient for perfect restaurant-quality pan-seared chicken and pan sauce flavored with white wine, shallots, and fresh herbs.

Easy Pan-Roasted Chicken Breasts With White Wine and Fines Herbes Pan Sauce Recipe

chicken breasts

Diamond Crystal kosher salt (see black pepper

canola oil

dry white wine

chicken stock

gelatin

small shallot, minced (about 1 tablespoon)

unsalted butter

soy sauce

chives

parsley leaves

tarragon leaves

chervil

Adjust oven rack to center position and preheat oven to 450°F. Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke. Carefully lay chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and very crisp, about 6 minutes. Carefully flip chicken breasts and transfer skillet to the oven.

While chicken roasts, combine wine and stock in a liquid measuring cup and sprinkle gelatin over the top. Set aside.

Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F, about 7 to 12 minutes. Remove skillet from oven and transfer chicken to a cutting board. Set aside to rest while you make the pan sauce.

Pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add wine/stock mixture and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in butter and soy sauce and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.

Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates. Stir herbs into the pan sauce. Taste sauce and season with salt and pepper. Spoon sauce over the chicken and serve immediately.

Pan-roasted chicken with pan sauce—like this one flavored with fresh rosemary and lemon—is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to finish.

Easy Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce Recipe

rosemary leaves

While chicken roasts, add stock to a liquid measuring cup and sprinkle gelatin over the top. Set aside.

Pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and rosemary and cook, stirring, until softened and fragrant, about 30 seconds. Add stock/gelatin mixture and lemon zest and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in butter, soy sauce, and lemon juice and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.

Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates. Taste sauce and season with salt and pepper. Spoon sauce over the chicken and serve immediately.

Whether you decide to go the extra mile by dry-brining these meaty, thick-cut pork chops overnight or opt for speed and convenience by cooking them right after seasoning, you won't regret the extra-juicy results.

Pork Chops With Apple Cider Pan Sauce Recipe

bone-in pork rib chops (about 2 1/4 pounds total)

salt

sugar

black pepper

vegetable oil

unsalted butter, divided

shallot (1 medium shallot)

thyme leaves, divided

apple cider

apple cider vinegar

parsley

Pat pork chops dry with a paper towel. Combine salt and sugar in a small bowl. Season pork chops generously on all sides with salt/sugar mixture (you may have some seasoning mixture left over; reserve for another use or discard). Transfer to a wire rack set in a rimmed baking sheet. If dry-brining chops overnight, refrigerate, uncovered, at least 8 hours and up to 24; otherwise proceed immediately to Step 2.

When ready to cook chops, preheat oven to 250°F. Season chops with pepper. Place baking sheet with pork chops in oven and cook until an instant-read thermometer inserted into the center of the chops registers 100 to 110°F for medium-rare, about 30 minutes, or 110 to 120°F for medium, about 35 minutes. To prevent overcooking, start checking temperature 5 to 10 minutes before suggested time. Remove from oven.

Heat oil in a large stainless steel or cast iron skillet over high heat until smoking. Place pork chops in skillet and cook, turning occasionally, until browned and an instant-read thermometer registers 120 to 130°F for medium-rare or 130 to 140°F for medium, about 3 minutes. Stack pork chops with tongs, hold them on their sides, and sear the fat caps on the edges until crisp, about 1 minute. Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3 to 5 minutes.

Pour fat from skillet. Add 1 tablespoon butter and melt over medium-high heat. Add shallot and thyme and cook, stirring, until softened, about 2 minutes. Stir apple cider and bring to a simmer. Lower heat to medium and simmer until liquid is slightly reduced, about 4 minutes. Whisk in cider vinegar and remaining 3 tablespoons butter. Remove from heat, season with salt and stir in parsley. Serve chops, spooning sauce on top.

Classic steak au poivre is a simple dish of seared peppercorn-crusted steaks with a creamy pan sauce. The secret to the best results? Start by encrusting the steaks on only one side. This recipe gives you the option of using either heavy cream or crème fraîche for the pan sauce, depending on what you have available and the flavor you prefer.

Classic Steak au Poivre Recipe

Kosher salt

(30 grams) whole black peppercorns,

(45 milliliters) vegetable oil

(15 grams) unsalted butter

thyme

garlic

shallot

(30 milliliters) brandy

chicken stock chicken broth

(175 milliliters) heavy cream

Dijon mustard

Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.

Meanwhile, crack peppercorns into rough halves and quarters. You can use a pepper mill set to its coarsest setting (though not all pepper mills will crack coarsely enough); a mortar and pestle (though some peppercorns will jump out as you try to crush them); or, perhaps best, a large mallet, meat pounder, or skillet to crush them (wrap the peppercorns in a clean kitchen towel first to contain them).

Preheat oven to 375°F (190°C). Spread cracked peppercorns on a plate or in another shallow dish and firmly press one side of each steak into the pepper to encrust it in an even layer. Set each steak aside, peppercorn side up. Reserve any remaining cracked peppercorns. (Exactly how much pepper adheres will depend on the dimensions of the steaks. You should have some pepper remaining, but if not, you can crack more to completely coat one side of each steak.)

In a large stainless steel or cast iron skillet, heat oil over medium-high heat until shimmering. Add steaks, peppercorn side down, and cook until peppercorns are well toasted, about 3 minutes. Carefully turn steaks, trying not to break the peppercorn crust. Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side. Remove from heat.

Transfer steaks to a rimmed baking sheet. Using an instant-read thermometer, check the internal temperature of the steaks; if they've reached 125°F (52°C), they're ready to be served medium-rare. If they haven't reached their final doneness temperature (which will depend heavily on the dimensions of the steaks), transfer to oven and continue cooking until the correct internal temperature is reached. Either way, allow steaks to rest for 5 minutes once the final doneness temperature is reached.

Pour off all but 1 tablespoon of fat from skillet and discard garlic and thyme. Add shallot and any reserved cracked peppercorns, return to medium heat, and cook, stirring, until shallot is tender, about 2 minutes.

Add brandy or cognac. (To prevent an unexpected flare-up if working over gas, you can turn off the burner, add the alcohol, then reignite the burner.) Cook until raw alcohol smell has burned off and brandy has almost completely evaporated.

Add chicken stock and bring to a simmer, stirring and scraping up any browned bits. Whisk in cream or crème fraîche, then simmer, stirring often, until sauce has reduced enough to glaze a spoon. Whisk in mustard. Season with salt.

Arrange steaks on plates and pour sauce on top. Serve with French fries, mashed potatoes, or other sides of your liking.

A quick buttery balsamic pan sauce brings a ton of flavor to these Balsamic Chicken and Mushrooms without a lot of work. Perfect for weeknight dinners!

Balsamic Chicken and Mushrooms

Tbsp balsamic vinegar (0.55)

soy sauce (0.18)

Tbsp brown sugar (0.04)

garlic, minced (0.16)

thyme (0.02)

boneless, skinless chicken thighs (about 1.25 lbs. total) (3.02)

salt and pepper (0.05)

olive oil (0.16)

mushrooms (1.69)

butter

Prepare the balsamic sauce first. In a small bowl, stir together the balsamic vinegar, soy sauce, brown sugar, minced garlic, and dried thyme. Set the sauce aside.

Season the chicken thighs with a pinch of salt and pepper on each side.

Heat a large skillet over medium. Once hot, add the olive oil and swirl to coat the surface. Add the chicken thighs to the skillet and cook on each side until browned and cooked through (about 8 minutes first side, 5 minute second side). Remove the chicken to a clean plate and cover to keep warm.

While the chicken is cooking, clean the mushrooms and then slice them in half. After removing the chicken from the skillet, add the mushrooms in their place, and sauté in the remaining oil and fat until the mushrooms are slightly tender and browned on the outside (5-7 minutes).

Turn the heat down to medium-low. Add the prepared balsamic sauce to the skillet and stir to dissolve any browned bits from the bottom of the skillet. Allow the sauce to come up to a simmer. Simmer the balsamic sauce with the mushrooms, stirring occasionally, for about 5 minutes, or until the sauce has reduced by half.

Add the butter to the skillet and stir until it is melted into the sauce. Add the chicken back to the skillet, turning it to coat in the sauce, and allow it to simmer for a few minutes more to rewarm the chicken. Serve hot and drizzle the pan sauce over the chicken and mushrooms.

How To Make an Easy Pan Sauce in Minutes

olive oil (or pan drippings)

shallot,

red wine, white wine, beer, cider

vegetable stock, chicken stock,

butter cream

cornstarch, whisked

Salt and pepper,

Clear — but don&#x27;t clean! — the pan: Once you&#x27;ve finished using your pan to cook the main dish, transfer the cooked food to a separate plate or tray. Do not clean the pan. Pour off all but a tablespoon of leftover cooking oil or rendered fat from the pan.

Sauté the shallots (optional): Add enough oil to the pan to make about 1 tablespoon of total fat when combined with the pan drippings. Set the pan over medium-high heat and sauté the shallots until they&#x27;ve softened and turned golden, 2 to 3 minutes. If you don&#x27;t have (or don&#x27;t like!) shallots, you can skip this step and still make a great pan sauce; the shallots deepen the overall flavor of the sauce. Also, see the variations below for more ideas for adding flavor at this stage.

Pour in the red wine or other alcohol: With the pan on medium-high heat, pour in the wine or other alcohol. As the alcohol simmers, scrape up any crispy browned bits from the bottom of the pan with the spatula. (If you prefer not to use alcohol, you can replace the liquid in this step with more stock.)

Reduce the wine by about half: Let the wine or other alcohol reduce by roughly half, about 3 minutes. The pan should just barely be starting to look dry. It&#x27;s not an exact science, though, so don&#x27;t worry; just go on to the next step sometime before the pan is totally dry.

Pour in the stock: Pour the stock into the pan and stir it into the wine. Let it come to a rapid simmer.

Reduce the liquid to about 1/2 cup: Let the liquid in the pan reduce to about 1/2 cup, 3 to 5 minutes. Again, you don&#x27;t need to be precise here; it&#x27;s ok to guesstimate. Tilt the pan every so often to gauge how much liquid has evaporated and when it&#x27;s reduced by about half, you&#x27;re good.

Stir in the butter or cream: Turn down the heat to medium-low and stir in the butter or cream. Whisk gently until the butter has completely melted.

Whisk in the cornstarch (optional): For a thicker, creamier sauce, whisk in the cornstarch. Don&#x27;t forget to whisk the cornstarch with 2 tablespoons of water first; this helps prevents clumps. Let the sauce simmer for another few seconds, until thickened.

Correcting a too-thick sauce: If your liquid reduces too much or the sauce becomes too thick, whisk in a little extra stock to reach a thinner, more pourable consistency.

Pour the sauce into a measuring cup or serving dish: Transfer the sauce to a measuring cup (for easy pouring) or serving dish. Taste and stir in a little salt and pepper to taste.

Enjoy! Pan sauces are at their very best when used right away. Drizzle it over your meal or let guests spoon some for themselves.

How To Make a Pan Sauce from Steak Drippings

Drippings from 1 to 2 pan-fried steaks

thyme leaves

Drain the fat, but don&#x27;t clean the pan: While your steaks are resting, pour off the fat from cooking and any aromatics that were cooked with the steak, but do not wipe the pan clean.

Cook the shallot and thyme: Return the pan to medium heat and add the shallot and thyme and cook until fragrant and the shallot has softened.

Deglaze the pan: Add the wine or broth and scrape the browned bits off the bottom of the pan with a wooden spoon or whisk. Cook until the liquid reduces slightly, about 1 minute.

Add the mustard and butter: Whisk in the mustard and remove the pan from the heat. Vigorously whisk in the cold butter until thickened.

Serve: Slice the steak and serve with the pan sauce.

Pan-roasted chicken with pan sauce—like this one flavored with bourbon and whole grain mustard—is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to finish. Throw a great simple mixed green salad on the side, and you've got yourself one of my all-time favorite meals.

Easy Pan-Roasted Chicken Breasts With Bourbon-Mustard Pan Sauce Recipe

bourbon

mustard

lemon

Pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and cook, stirring, until softened and fragrant, about 30 seconds. Add bourbon and cook,scraping up any browned bits from the bottom of the pan with a wooden spoon, until reduced by half, about 1 minute. Add the mustard and the stock/gelatin mixture and cook on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in butter, soy sauce, and lemon juice and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.

Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates. Stir parsley into the pan sauce. Taste sauce and season with salt and pepper. Spoon sauce over the chicken and serve immediately.

The beauty of sous vide chicken is that you can rest assured your chicken breasts are properly cooked without worrying that they will be overcooked and dry. This recipe can be used for all your basic chicken dishes, but includes an easy balsamic sauce at the end.

Sous Vide Balsamic Chicken

boneless (skinless chicken breasts)

balsamic vinegar

whole-grain mustard

honey

brown sugar

garlic (smashed)

olive oil

beefsteak tomato (chopped)

Pre-heat the sous vide water bath to 140ºF.

Season the chicken breasts with salt and freshly ground black pepper. Place the chicken breasts in a zipper lock plastic bag along with the sprigs of fresh thyme. Remove as much of the air as possible from the bag using a vacuum pump or by submerging the bags one at a time in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.

Cook in the sous vide water bath for one hour, or as long as 2 hours.

While the chicken is cooking, combine the balsamic vinegar, mustard, honey, brown sugar and smashed garlic cloves in a small saucepan. Bring to a simmer over medium heat and simmer gently for 15 to 20 minutes, or until it thickens slightly. Set aside.

When the time is up, remove the chicken from the zipper lock bag and pat it dry with paper towels. Pre-heat a skillet over medium-high heat. Add the olive oil and butter and then sear the chicken breasts on both sides until nicely brown. Remove the chicken to a side plate and add the tomato to the skillet and toss around for a minute. Pour in the reduced glaze and simmer for a minute. Add the thyme and then return the chicken to the skillet to coat the chicken in the glaze. Remove the chicken from the skillet and serve with the sauce on top.

Yesterday we shared a recipe for Michael Ruhlman's dead simple and totally fantastic Perfect Roast Chicken  from his latest technique-based cookbook, Ruhlman's Twenty. We alluded to a particularly wonderful Pan Sauce for Roasted Chicken and today we're sharing that recipe with you.

Pan Sauce for Roasted Chicken Recipe | Cook the Book

Rustic Sauce

Spanish onion, thinly sliced

carrot, thinly sliced

white wine

Refined Sauce

shallot, minced

tarragon

lemon (optional)

Dijon mustard (optional)

For the Rustic Sauce: Put the pan in which you have just roasted a chicken over high heat and cook any remaining skin for 1 minute or so. The juices will cook down and stick to the bottom of the pan. Pour off all but 1 or 2 tablespoons of the rendered fat if you wish. Add the onion and carrot and stir with a flat-edged spoon to coat the vegetables with the fat. Cook until the onion is translucent, 3 to 4 minutes. Add the wine and deglaze the pan, scraping up the caramelized bits. Cook all the wine off (the fat will begin to crackle). Continue to cook until the onion and carrot are caramelized, 1 to 2 minutes. Add 1 cup hot water, deglaze the pan again, and let the water cook down completely. When the crackling begins, stir the onion and carrot until they become nicely caramelized. Add another 1 cup hot water and cook until reduced by about two-thirds.  

For the Refined Sauce: While the wine and water are cooking down, melt the butter in a small saucepan over medium heat, adding the shallot as the butter melts. Cook the shallot gently until translucent. Remove the pan from the heat. Strain the sauce into the saucepan with the shallots and bring to a gentle simmer. Add the remaining butter and swirl it in the pan until completely incorporated into the sauce. Stir in the herbs. (While the sauce is reducing, separate the legs from the chicken. You can add any juices accumulated on the carving board to the pan sauce.)  

Add the lemon juice or mustard, if you wish. Arrange the chicken on plates. Holding back the solids in the pan, pour the sauce over the chicken, or spoon the sauce over the chicken.

Easy Chicken with Cream Cheese Pan Sauce

pepper

garlic powder

chicken broth

oz cream cheese, room temperature, cubed

mustard (dijon, creole,

Trim excess fat and then slice the chicken breast in half lengthwise to equal pieces that are roughly 3/4 to 1-inch in thickness. Season both sides of the chicken with salt, pepper, and garlic powder. Set aside.

In a large skillet, heat oil over medium heat. Cook the chicken (working in batches if necessary) in the skillet until it is cooked through and the internal temperature is 165°. Adjust the heat as necessary to prevent burning and add additional oil if needed. Remove the chicken from the skillet and tent with aluminum foil to keep warm.

Add the butter and melt. Add the chicken broth to the pan and scrape the bottom of the pan to loosen the cooked-on bits.

Bring the broth to a simmer and add cream cheese. Whisk together to combine once melted.

Add mustard and continue to simmer until sauce starts to thicken, stirring frequently. Add salt and pepper to taste.

Once the sauce is thick, return the chicken to the pan and coat with the sauce. Add additional broth if the sauce gets too thick. Serve immediately.

A garlicky marinade and tangy tomato pan sauce make this Tomato Basil Chicken an easy and flavorful option for dinner.

Tomato Basil Chicken

olive oil (0.64)

Tbsp red wine vinegar (0.20)

garlic, minced (0.32)

tsp dried basil, divided (0.10)

salt (0.02)

tsp black pepper (0.02)

1.3 lbs. boneless, skinless chicken breast (6.24)

chicken broth (0.07)

tomato paste (0.14)

tsp sugar (0.01)

In a small bowl, combine the olive oil, red wine vinegar, minced garlic, ½ tsp dried basil, salt, and pepper.

Use a sharp knife to fillet the chicken breasts into two thinner pieces each.

Place the chicken breast pieces in a shallow dish and pour the marinade over top. Flip the chicken a couple of times to make sure all surfaces are coated. Marinate the chicken for 30 minutes, or up to one day (refrigerated), flipping once or twice throughout.

Heat a large skillet over medium. Once the pan is hot, transfer the chicken pieces to the skillet. There should be enough oil from the marinade to prevent sticking. Cook the chicken for about five minutes on each side, or until golden brown and cooked through, then remove it to a clean plate.

Add the tomato paste, chicken broth, the remaining ½ tsp dried basil, and sugar to the skillet. Use a whisk to combine the ingredients and dissolve any browned bits off the bottom of the skillet.

Let the sauce simmer over medium-low heat for about five minutes, or until slightly thickened. Return the chicken to the skillet and spoon the sauce over top. Serve and enjoy.

Ham is not complete without ham gravy! This sweet pan sauce is also perfect on your mashed potatoes.

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