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WHITE WINE PAN SAUCEFrom Cook”s Illustrated | March/April 2014Share Email Print Shopping list Add to favoritesWHY 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 will give the sauce a deep savory flavor. ItÕs alsoÉ read moreMAKES 1/2 CUPINGREDIENTS1 large shallot, minced2 garlic cloves, minced1/2 cup dry white wine3/4 cup chicken broth3 tablespoons unsalted butter, cut into 3 pieces and chilled1 teaspoon minced fresh thyme1/4 teaspoon white wine vinegarSalt and pepperINSTRUCTIONSPour off all but 2 teaspoons fat from pan used to cook meat. Add shallot and garlic to pan and cook over medium heat, stirring frequently, until softened, 1 to 2 minutes. Add wine and simmer rapidly, scraping up any browned bits, until liquid is reduced to glaze, about 30 seconds. Stir in broth and simmer until reduced to 1/3 cup, 4 to 6 minutes. Stir in any accumulated meat juices. Off heat, whisk in butter, 1 piece at a time, until melted and sauce is thickened and glossy. Stir in thyme and vinegar. Season with salt and pepper to taste, spoon over meat, and serve.

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