TIPical Mary Ellen host Mary Ellen Pinkham explains how to prepare quick skillet sauces for chicken and fish dishes.
Pan Sauce for Chicken
Ingredients:
chicken breasts
oil or butter
2 Tbs. chicken broth
2 Tbs. flour
1/4 stick butter
2 minced shallots
1 Tbs. fresh thyme
1/2 cup white wine
1/2 cup chicken broth
salt and pepper
Preparation:
In a skillet, brown chicken breasts in a little oil or butter. Remove the chicken from the skillet and deglaze the pan with a couple tablespoons of chicken broth.
Make a roux by mixing flour and butter in a skillet. Add shallots, thyme and wine. Make sure to scrape off any remnants from the bottom of the pan, as this will add great flavor to the sauce.
Cook until wine is almost evaporated, then add 1/2 cup chicken stock to the pan and turn up the heat. Once the stock gets to a boil turn the heat down and simmer for 15 minutes. Salt and pepper to taste, then pour over the chicken.
Orange Roughy With Lemon Sauce
Ingredients:
2 orange roughy fillets (about 4 oz. each)
egg whites
bread crumbs
oil
1/2 cup white wine
2 Tbs. lemon juice
1 tsp. lemon zest
2 cloves garlic, minced
1 Tbs. parsley
Batter roughy fillets (or similar white fish fillets) in egg whites and bread crumbs and fry in some oil until thoroughly cooked. Remove fish from pan and keep warm.
Deglaze the pan with a little water, add wine and cook until wine reduces a bit. Add remaining ingredients and bring sauce to a boil. Simmer a bit longer then pour over fish and serve.
