Pan Sauce with Steak
For a sauce option to serve with sauteed chicken breasts rather than beef, substitute dry white wine and reduced-sodium broth for the red wine and beef broth.
Source: Better Homes and Gardens
Gallery
Recipe Summary
Ingredients
Directions
Flavor Variations:
Stir 1 teaspoon snipped fresh thyme, tarragon or oregano with the shallots.Stir 1/2 teaspoon Dijon-style mustard in with the shallots.Stir 1/2 teaspoon balsamic vinegar into the finished sauce.Stir 1/2 teaspoon capers into the finished sauce.
Pan Sauce Variations:
Use dry white wine and reduced sodium chicken broth in place of the red wine and beef broth; or use apple juice in place of the wine.
Nutrition Facts
Per Serving:
654 calories; fat 45g; cholesterol 199mg; saturated fat 25g; carbohydrates 3g; mono fat 14g; poly fat 2g; sugars 1g; protein 53g; vitamin a 1360.5IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 7.5mg; vitamin b6 0.6mg; folate 20.2mcg; vitamin b12 5mcg; sodium 325mg; potassium 874mg; calcium 40.4mg; iron 4.5mg.