Recipes and Cooking Chicken with Pan Sauce 4.3 (41) 1 Review This main-dish chicken recipe boasts four easy and delicious variations. What kind of mood are you in tonight? By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 skinless, boneless chicken breast halves ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 5 tablespoon cold butter ⅔ cup dry white wine ½ cup chicken broth ¼ cup finely chopped shallot or onion 2 tablespoon whipping cream Directions Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly to about 1/4 inch thick. Remove plastic wrap. Repeat with remaining chicken. Sprinkle with salt and pepper. In a large skillet melt 1 tablespoon of the butter over medium-high heat. Reduce heat to medium. Cook chicken for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm. Add wine, broth, and shallot to the hot skillet. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring to boiling. Boil gently for 10 to 15 minutes or until liquid is reduced to 1/4 cup*. Reduce heat to medium-low. Stir in cream. Add remaining 4 tablespoons butter, 1 tablespoon at a time, stirring until butter is melted after each addition. Sauce should be slightly thickened. Season to taste with additional salt and pepper. Serve sauce over chicken. Hannah Bigot Lemon-Herb Sauce: Prepare as above, except stir 2 teaspoons fresh lemon juice and 2 teaspoons snipped fresh thyme, chervil, or parsley into the finished sauce. Balsamic-Caper Sauce: Prepare as above, except stir 2 teaspoons balsamic vinegar and 2 teaspoons drained capers into the finished sauce. Mustard Sauce: Prepare as above, except stir 1 tablespoon snipped fresh Italian parsley and 2 teaspoons Dijon-style mustard into the finished sauce. Mushroom-Tomato Sauce: Prepare as above through step 1. In a large skillet cook 1 cup sliced fresh shiitake, porcini, or button mushrooms in 1 tablespoon of the butter over medium heat until tender. Remove mushrooms from skillet. Continue as directed in step 2, using the same skillet. Add cooked mushrooms along with 2 tablespoons snipped, drained oil-packed dried tomatoes with the cream. There will be only 3 tablespoons of butter to add in step 4. Stir 2 teaspoons snipped fresh basil or parsley into the finished sauce. * It is important to reduce the liquid to 1/4 cup in step 3 or the sauce will be too thin. Rate it Print Nutrition Facts (per serving) 325 Calories 20g Fat 2g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 325 % Daily Value * Total Fat 20g 26% Saturated Fat 10g 50% Cholesterol 117mg 39% Sodium 444mg 19% Total Carbohydrate 2g 1% Total Sugars 1g Protein 27g Vitamin C 0.6mg 3% Calcium 30.3mg 2% Iron 1.1mg 6% Potassium 294mg 6% Folate, total 8.1mcg Vitamin B-12 0.3mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.