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chicken breast on a plate with pan sauce

Chicken Pan Sauce: 4 Ingredients, Ready in 6 Minutes

Ben Goshawk
A silky chicken pan sauce made with shallot, white wine, chicken stock and cold butter. It uses the fond left in the pan after frying chicken breast and is ready in about 6 minutes.
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Prep Time 2 minutes
Cook Time 4 minutes
Total Time 6 minutes
Course Sauce
Cuisine French
Servings 2 Portions
Calories 124.9 kcal

Equipment

  • Heatproof container / Dish
  • Chef's knife
  • Chopping board
  • Measuring jug
  • Frying pan
  • Plate / Tray
  • Spoon (table, dessert, tea)
  • Whisk
  • Wooden / Stirring spoon

Ingredients
  

  • A dessert spoon of finely diced shallot
  • 100 ml white wine
  • 300 ml chicken stock
  • 10-30 g cold butter

Instructions
 

  • Drain the excess fat from the pan, and place the pan onto a medium to low heat.
  • Add your finely diced shallot, and gently saute for 1 minute until softened.
  • Add the wine, bring to a boil whilst stirring to remove the fond from the pan.
  • Once the wine has roughly halved in volume add the stock and bring the pan to a boil.
  • Reduce for around 2 minutes until you have roughly a third of the original volume.
  • Turn the heat off, add the cold butter cube by cube and whisk until emulsified.

Video

Nutrition

Serving: 1portionCalories: 124.9kcalCarbohydrates: 2.8gProtein: 1.2gFat: 8.4gSaturated Fat: 5.2gCholesterol: 24.5mgSodium: 623.9mgPotassium: 81.2mgFiber: 0.2gSugar: 1.5g
Keyword chicken breast pan sauce, chicken pan sauce, pan sauce for chicken, white wine chicken pan sauce
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