How to Make a Pan Sauce

The Chopping Block’s Owner/Chef Shelley Young demonstrates how to make two different quick pan sauces.

Pan Sauce with Cream

2 boneless skinless chicken breasts, pounded thin
2 Tablespoons grapeseed oil
2 Tablespoons shallots, minced
1/4 cup heavy cream

Heavy a skillet over medium-high heat and add grapeseed oil once pan is hot. Saute chicken breasts for 2 minutes on each side, waiting until each side is caramelized. Remove chicken from the pan and add shallots. Saute for a minute and add heavy cream. Reduce until thickened. Pour sauce over chicken and serve.

Pan Sauce with Butter

2 boneless skinless chicken breasts, pounded thin
2 Tablespoons grapeseed oil
2 Tablespoons shallots, minced
1/2 stick butter, cut into pieces

Heavy a skillet over medium-high heat and add grapeseed oil once pan is hot. Saute chicken breasts for 2 minutes on each side, waiting until each side is caramelized. Remove chicken from the pan and add shallots. Saute for a minute and remove from heat swirling in the butter a little at a time. You want the butter to remain in a state in between solid and melted to give body to the sauce. Pour sauce over chicken and serve.

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