Chicken with Pan Sauce

(from castro15’s recipe box)

Leeks+Lemon Juice+Lemon zest+Capers
Tomatoes+Balsamic Vinegar+Garlic+Fennel Seeds

Categories: Chicken


  • 2 (8 oz.) boneless, skinless chicken breasts
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup white whole-wheat flour
  • 2 tbsp. olive oil
  • 1 tbsp. olive oil
  • 2 tbsp. sliced shallot
  • 1/2 cup sliced or chopped Fruit or Vegetable
  • 1/4 cup Liquid
  • 1 cup chicken broth
  • 2 tbsp. (total) Flavor Boost
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp. butter
  • Fruits and Vegetables:
  • Apples, Grapes, Pears, Stone fruit, Bell Peppers, Mushrooms, Leeks, Tomatoes
  • Liquid:
  • Fruit or Vegetable Juice, Vinegar, Wine, Beer
  • Flavor Boosts:
  • Capers (rinsed), Citrus juice, Dried fruit, Fresh herbs (chopped), Garlic (grated), Ginger or Lemongrass (finely chopped), Mustard, Olives (pitted and chopped), Spices or seeds, such as caraway, coriander or fennel (toasted)


  1. Cut the chicken breasts in half lengthwise to make 4 pieces total. Cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about 1/4-inch. Sprinkle the cutlets with salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour).

  2. Heat olive oil in a large skillet over medium-high heat. Add half the chicken and cook, turning once, until it is browned and just cooked through, 2 to 3 minutes per side. Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.

  3. Add oil to the pan along with shallot and Fruit or Vegetable. Cook, stirring occasionally, until just softened, 1 to 2 minutes. Add Liquid; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until reduced by about half, about 45 seconds. Add chicken broth, Flavor Boost and salt and pepper; bring to a boil. Cook until the mixture is reduced by half, 4 to 7 minutes. Remove from heat; stir in butter. Serve the chicken topped with the sauce.

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