I love pan sauces. Do you know why? Because pan sauce is another term for gravy! There is nothing like a flavorful pan sauce to balance a whole meal. I remember the day that I found this recipe. It was in my early cooking days and the idea of chicken with a beef broth pan sauce sounded just plain weird. So of course I tried it. Little tweaks here and there happened over the years but this one is a keeper. The chicken does not dry out, the pan sauce is delicious and all the ingredients included in the recipe are things you probably already have.
Cut chicken into 1 inch wide, lengthwise strips and season with salt and pepper.
Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken pieces and crushed garlic. Brown chicken 2-3 minutes per side and then remove from pan and set aside.
Reduce heat to medium. Add white wine vinegar to the pan and let it cook off a bit. Add butter, chopped onion and rosemary and cook 2 minutes.
Add flour and cook one minute more.
Whisk in wine and reduce for about one minute. Whisk in beef broth and bring the liquids to a simmer.
Add mushrooms to the sauce and stir to incorporate.
Return chicken to the pan and bring back to a simmer. Allow to simmer for 7-8 minutes, stirring occasionally, to allow chicken to finish cooking through and sauce to thicken. Stir occasionally.
Serve immediately, spooning gravy over chicken. Enjoy!
Ingredients
- 2-4 chicken breasts cut into 1 inch lengthwise strips
- salt & pepper to taste
- 2 tbsp olive oil
- 3 cloves garlic crushed
- 3 tbsp white wine vinegar
- 2 tbsp butter
- 1/2 cup onion or shallots chopped
- 1/2 tbsp dried rosemary chopped
- 2 tbsp flour
- 1 cup white wine or chicken broth
- 2 cups BEEF broth
- 1 package sliced mushrooms (or a 7oz can)
Instructions
- Cut chicken into 1 inch wide, lengthwise strips and season with salt and pepper.
- Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken pieces and crushed garlic. Brown chicken 2-3 minutes per side and then remove from pan and set aside.
- Reduce heat to medium. Add white wine vinegar to the pan and let it cook off a bit. Add butter, chopped onion and rosemary and cook 2 minutes.
- Add flour and cook one minute more.
- Whisk in wine and reduce for about one minute. Whisk in beef broth and bring the liquids to a simmer.
- Add mushrooms to the sauce and stir to incorporate.
- Return chicken to the pan and bring back to a simmer. Allow to simmer for 7-8 minutes, stirring occasionally, to allow chicken to finish cooking through and sauce to thicken. Stir occasionally.
- Serve immediately, spooning gravy over chicken. Enjoy!
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