Pan Sauce for Chicken, Pork, or Steak

Pan Sauce With Chicken

rudisill/Getty Images

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 2 servings
Yield: 1/2 cup

This simple pan sauce is perfect for chicken, pork chops, and even steak. The key to making this sauce is that you use the juices and the little roasted bits at the bottom of the pan after you've cooked your chicken, steak, or chops.

The beauty of this pan sauce is that you need to rest your meat anyway after you've taken it out of the oven or off the stove. The rest time happens to be exactly how long it takes to make this pan sauce.

The juices and roasted bits (which are called fond) carry with them the essence of your meat and will make an excellent base for a sauce. A pan sauce is an emulsion, with fat and water elements suspended together, making it a silky reduction to top the entree.

Ingredients

  • Reserved meat juices from cooking
  • 1 tablespoons shallots (finely chopped)
  • 1/2 cup white wine
  • 2 teaspoons Dijon mustard
  • 2 teaspoons parsley (fresh, chopped)
  • 3 tablespoons butter
  • Kosher salt (to taste)
  • Black pepper (freshly ground, to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Remove 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.

  3. Add the chopped shallots to the pan and sauté over medium-high heat until they turn slightly translucent.

  4. Add the wine and scrape all the little toasty bits away from the bottom of the pan with your wooden spoon.

  5. Cook for about three minutes or until the wine has reduced by about half.

  6. Remove from the heat and stir in the mustard and chopped parsley.

  7. Whisk in the butter one tablespoon at a time. Season to taste with salt and pepper.

  8. Spoon the finished pan sauce onto the plate around the meat. Serve and enjoy!

Recipe Variations

  • Although you can serve this pan sauce with any meat as-is, you could modify it for beef by substituting red wine for white wine. Or you could use half wine and half beef stock.
  • For a richer sauce, finish the sauce with a little heavy cream and simmer it for another minute to thicken.
  • You can substitute fresh tarragon, chervil, oregano, or chives for the parsley.
  • If you don't have any fat left in the pan after cooking your meat, or if you'd like to make a pan sauce with vegetables, add a tablespoon of olive oil to the pan and then add the shallots. If you prefer the sauce to be thicker, use stock or add a little cornstarch mixed with water.