The Secret is in the Sauce
Making chicken with pan sauce is one of the most versatile techniques to master.
Start with two boneless, skinless chicken breasts. If the tenders are attached, remove them and reserve for another use. Cut the breasts in half lengthwise to make 4 pieces total. Cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about 1/4 inch. Sprinkle the cutlets with 1/4 tsp. each salt and pepper. Place ¼ cup all-purpose flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)
Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high heat. Add half the chicken and cook, turning once, until it is browned and just cooked through, 2 to 3 minutes per side. (Make sure to cook in two batches, here: crowding the cutlets all in the pan at once prevents a nice crust from forming.) Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.
Add 1 Tbsp. oil to the pan along with 2 Tbsp. sliced shallot and ½ cup sliced or chopped Fruit or Vegetable (see list). Cook, stirring occasionally, until just softened, 1 to 2 minutes. Add ¼ cup Liquid (see list); bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until reduced by about half, about 45 seconds. Add 1 cup chicken broth, 2 Tbsp. (total) Flavor Boost (see list) and ¼ tsp. each salt and pepper; bring to a boil. Cook until the mixture is reduced by half, 4 to 7 minutes. Remove from heat; stir in 1 Tbsp. butter. Serve the chicken topped with the sauce.
FRUITS & VEGETABLES
Apples
Pears
Stone fruit (plums, peaches, etc.)
Bell peppers
Mushrooms
Leeks
Tomatoes
Zucchini
Shallots
LIQUID
Broth
Vinegar
Wine
Beer
FLAVOR BOOSTS
Capers, rinsed
Citrus zest
Fresh herbs, chopped
Garlic, grated
Ginger or lemongrass, finely chopped
Mustard
Olives, pitted and chopped
Spices or seeds, such as caraway, coriander or fennel, toasted
Serves 4
