Bourbon and Cranberry Pan Sauce

Name: Bourbon and Cranberry Pan Sauce
Yield: Serves 4 (Makes about ¾ cup)
Ingredients: 1 medium, shallot, minced (about 3 tablespoons); 1 teaspoon, all-purpose flour; 3/4 cup, low-sodium chicken broth; 1/2 cup, bourbon; 1/3 cup, dried cranberries; 1/2 teaspoon, minced fresh thyme leaves; 1 tablespoon, unsalted butter, chilled; 1 teaspoon, red wine vinegar

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Appears in Cook's Illustrated March/April 2010

Quick

Sauces

This sauce makes a tasty accompaniment to our Pan-Seared Chicken Breasts.

SERVES4 (Makes about ¾ cup)

TIME20 minutes

WHY THIS RECIPE WORKS

For a chicken breast recipe with flavorful, moist, and tender meat, we gently parcooked boneless, skinless breasts in the oven, then seared them on the stovetop. Salting the chicken breasts helped keep them moist, as did cooking them covere...

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