Weeknight Chicken Sauté and Pan Sauce

Though my brood is decidedly carnivorous (this includes my 8-year old animal activist), due to health reasons I try to limit our red meat to once a week or so. Because my children are not big fish eaters, we are pretty much left with chicken as our mainstay. Americans, in general eat lots of poultry. The National Chicken Council estimates that in 2003, Americans will consume about 82 pounds of chicken per person! I do not know about you, but the thought of preparing that much chicken during the year, while keeping it interesting is overwhelming to say the least. Unless you are a highly creative cook, it is easy to fall into a chicken-rut. You know what I mean--preparing chicken the same old way, whether your method is baking, broiling, or even grilling. Frankly, that kind of monotony can leave you feeling foul toward fowl.

For a quick weeknight supper, instead of preparing chicken your "regular" way, why not sauté the chicken, then make a quick pan sauce? If you have sauce-phobia, or think of all sauces as time consuming entities, prepare for some invaluable tips and recipes. Not only that, your family will think you are an accomplished cook. Nothing sets a mediocre cook apart from a fabulous one as much as good sauce-making skills. In fancy restaurants, one cook does nothing BUT make sauces, the saucier.

First, there are a few key steps to master when creating the perfect sautéed chicken (or other thin meat or fish fillets) and a flavorful pan sauce: First season, then sauté, next deglaze, and then add seasonings and taste. I chose to focus on chicken breasts since they cook fast, and can handle a myriad of flavors. Take a few minutes to trim them of any fat and gently pound them (with a meat mallet or rolling pin) so they are of even thickness. Remember, the thinner they are, the faster they cook. For a quick dinner, that is ideal. Once pounded, season the chicken breasts with salt and pepper. Lightly coat the breasts with flour, shaking off the excess. Heat your skillet BEFORE you add oil and/or butter. When the butter has melted, and the oil is hot, add the chicken breasts. Cook about 4 minutes, then turn. Cook four minutes on the other side. The chicken breasts should be golden brown. Remove to an ovenproof plate, and keep warm in a very low oven (170-degrees). Now it is time for Pan Sauce 101.

Once you learn how to make a basic pan sauce, the possibilities are endless. Experiment with basic ingredients you have on hand. Instead of chicken stock and white wine with your chicken fillets, try beef stock and red wine with some boneless pork chops. Sprinkle chicken breasts with toasted slivered almonds. The pork would be delicious with dried cranberries. These simple additions transform an otherwise ordinary entrée to a spectacular culinary creation. In addition, you can make a quick sauté and pan sauce in about 20 minutes. While you are searing and deglazing, throw some frozen broccoli or green beans into the microwave, steam some rice or boil some pasta, and you have a complete, delicious meal guaranteed to make a weeknight supper taste special. If children are involved, serve the pan sauce on the side (to avoid the wail, "There is something gooey on my chicken!), or simply hand them a bottle of catsup.

http://accesswdun.com/article/2003/3/182132