The Pan Sauce That Separates Home Cooks from Chefs

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Air dry chicken breasts in the fridge for better skin texture.

Season chicken breasts lightly with salt on both sides from a distance for even coverage.

Heat a skillet over medium-high to high heat for 3-4 minutes before adding oil.

Add avocado oil to the hot skillet and lay chicken breasts in the pan away from you to avoid splashes.

Cook chicken without flipping or prodding for 3 minutes, then check the underside without lifting it.

After 5 minutes, flip the chicken and cook the other side for another 3-4 minutes.

Transfer the skillet to a preheated 400°F (205°C) oven for 12 minutes until chicken reaches 155°F internal temperature.

While chicken cooks, prepare shallots by slicing thinly and chopping garlic.

After chicken is done, let it rest in the skillet while making the sauce.

Add butter to the skillet with fond and melt over medium heat.

Add shallots to the melted butter and cook for 2 minutes until softened.

Add garlic and cook for an additional minute.

Pour in dry white wine and increase heat to reduce until almost evaporated.

Add chicken stock and any juices from the resting chicken, then simmer to combine flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens