Pan-Sauce Chicken

Ingredients

• 4 chicken thighs or breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 shallot, finely chopped
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1 tablespoon butter
• 2 tablespoons fresh herbs (parsley, thyme, etc)
• 1 tablespoon Dijon mustard

Directions

1. Heat the oil in a large skillet over medium-high heat.
2. Season the chicken with salt and pepper and place in the skillet. Cook for about 5 minutes per side or until golden brown and cooked through.
3. Remove the chicken from the skillet and set aside.
4. Add the shallot to the skillet and cook for 2 minutes, stirring occasionally.
5. Add the wine and bring to a simmer. Cook for about 2 minutes or until the liquid is reduced by half.
6. Add the chicken broth, butter, herbs, and Dijon mustard. Simmer for about 5 minutes or until the sauce thickens.
7. Add the chicken back to the skillet and cook for a few minutes, until the chicken is warmed through and the sauce has thickened.
8. Serve the chicken with the pan sauce and enjoy!

Interesting Facts

• This recipe is a great way to use up leftover chicken.
• The pan sauce can be used with other proteins as well, such as fish or pork.
• You can also add other vegetables, such as mushrooms or bell peppers, to the sauce for extra flavor and nutrition.