Bourbon And Cranberry Pan Sauce
Makes About 3⁄4 Cup, Enough For 1 Recipe Pan-Seared Chicken Breasts
Ingredients
1 shallot, minced
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
1 tablespoon unsalted butter, chilled
1 teaspoon red wine vinegar
Salt and pepper
Instructions
Add shallot to now-empty skillet and cook over medium heat until softened, about 2 minutes. Add flour and cook, stirring constantly, for 30 seconds. Slowly whisk in broth, then bourbon, cranberries, and thyme, scraping up any browned bits. Bring to vigorous simmer and cook until reduced to 3⁄4 cup, 3 to 5 minutes. Stir in any accumulated chicken juices; return to simmer and cook for 30 seconds. Off heat, whisk in butter and vinegar. Season with salt and pepper to taste. Pour sauce over chicken and serve immediately.
Hi There!
Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:
- Search recipes
- Submit your own recipes
- View and make comments on recipes
- Rate recipes
- Save and tag recipes to quickly find them later
Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃
Start your Free Trial today!
