This recipe highlights deglazing by turning the browned bits left in the pan into a rich, flavorful sauce. It’s a perfect example of how everyday home cooking techniques can elevate a simple meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth (or dry white wine)
- 1 tablespoon butter
- 1 teaspoon Dijon mustard (optional)
- Fresh parsley, chopped (optional garnish)
Instructions:
1. Season the Chicken:
Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
2. Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Deglaze the Pan:
With the pan still hot, carefully pour in the chicken broth or wine. As the liquid hits the pan, it will begin to bubble and loosen the browned bits from the bottom.
4. Scrape and Reduce:
Using a wooden spoon, gently scrape up the browned bits while the liquid simmers. Let the sauce reduce slightly, about 2–3 minutes.
5. Finish the Sauce:
Stir in the butter and Dijon mustard, if using. Continue stirring until the sauce becomes glossy and lightly thickened.
6. Serve:
Return the chicken to the pan briefly to coat with sauce, or spoon the sauce over the chicken on serving plates. Garnish with fresh parsley if desired.
Why This Recipe Works:
Deglazing captures the concentrated flavor left behind from searing, turning it into a simple yet elegant sauce. It’s an easy technique that adds depth without extra ingredients, making it ideal for home cooks.
