FRASER ELISABETH TAN, PHD

Garlic and Thyme Pan Sauce

Goes well with Sauteed Chicken Breast Cutlets

VEG* EF

Ingredients

  • 1 large shallot, minced (about 1/4 cup)
  • 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
  • 1/2 cup dry white wine
  • 3/4 cup low-sodium chicken broth
  • 1 teaspoon minced fresh thyme leaves
  • 1/4 teaspoon white wine vinegar
  • 3 tablespoons cold unsalted butter, cut into 3 pieces
  • Salt and ground black pepper

Directions

  1. Pour off all but 1 teaspoon oil from pan used to cook chops and return pan to medium heat.
  2. Add shallot and garlic and cook, stirring constantly, until softened, about 1 minute.
  3. Add wine and broth, scraping pan bottom to loosen browned bits. Simmer until reduced to 1/2 cup, 6 to 7 minutes.
  4. Off heat, stir in thyme and vinegar, then whisk in butter, 1 tablespoon at a time.
  5. Season with salt and pepper and serve with chops.

Source: Cook's Illustrated