White Wine Pan Sauce

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Appears in Cook's Illustrated March/April 2014

    

Lighter and brighter in taste than its red wine sibling, white wine pan sauce makes plain pan-seared chicken breasts or pork tenderloin seem special.

SERVES 4 (Makes 1/2 cup)

TIME 20 minutes

White Wine Pan Sauce

WHY THIS RECIPE WORKS

A white wine pan sauce is a quick and easy way to make normal seared chicken breasts or pork tenderloin something special. One key is to incorporate the cooked-on juices and browned bits (called fond) left in the pan after searing; this wil...

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