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8 Fast and Easy Chicken Sauces

Boneless and skinless doesn’t have to mean tasteless with these delicious recipes

  • Corbis

    Two cutlets of a large chicken breast

    En español | First step: Make two cutlets by halving a large chicken breast crosswise, then lightly oil, salt and pepper them. Sear the chicken in a hot, dry medium skillet, turning only once, until crusty brown, about 6 minutes total. Remove from pan and make one of the following fun sauces.

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  • Maggy Keet

    Orange-Dijon Pan Sauce

    Mix ½ cup orange juice, a pinch dried thyme and 1 tsp Dijon mustard (optional); add to the hot skillet. Simmer until reduced by half, a couple of minutes. Whisk in 2 teaspoons butter to form a lightly thickened sauce. Pour over chicken and serve.

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  • Maggy Keet

    Balsamic-Cranberry Pan Sauce

    Mix ¼ cup chicken broth, ¼ cup balsamic vinegar and 2 tablespoons cranberries; pour into the hot skillet. Simmer until reduced by half, a couple of minutes. Whisk in 2 teaspoons butter to form a lightly thickened sauce. Pour over chicken and serve.

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  • Maggy Keet

    Creamy Mushroom Sauce

    Microwave 1 cup chicken broth and 2 tablespoons finely chopped dried mushrooms until very hot. Stir to combine, and pour into the hot skillet. Simmer until reduced by half, a couple of minutes. Whisk in 4 teaspoons heavy cream to form a lightly thickened sauce. Pour over chicken and serve.

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  • Maggy Keet

    Lemon-Caper Sauce

    Mix 2 tablespoons lemon juice, 6 tablespoons chicken broth and 4 teaspoons capers, and pour into the hot skillet. Simmer until reduced by half, a couple of minutes. Whisk in 2 teaspoons butter to form a lightly thickened sauce. Pour over chicken and serve.

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  • Maggy Keet

    Grainy Mustard Cream Sauce

    Mix ½ cup chicken broth and 4 teaspoons grainy Dijon mustard, and pour into the hot skillet. Simmer until reduced by half, a couple of minutes. Whisk in 4 teaspoons heavy cream to form a lightly thickened sauce. Pour over chicken and serve.

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  • Maggy Keet

    Tomato-Tarragon Pan Sauce

    Mix 6 tablespoons chicken broth, 2 tablespoons white-wine vinegar, ¼ cup diced tomato (or drained petite diced) and a pinch of tarragon, and pour into the hot skillet. Simmer until reduced by half, a couple of minutes. Whisk in 2 teaspoons butter to form a lightly thickened sauce. Pour over chicken and serve.

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  • Maggy Keet

    Port-Cherry Pan Sauce

    Mix ½ cup port wine and 2 tablespoons dried cherries; pour into the hot skillet. Simmer until reduced by half, a couple of minutes. Whisk in 2 teaspoons butter to form a lightly thickened sauce. Pour over chicken and serve.

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  • Maggy Keet

    Maple-Pistachio Pan Sauce

    Mix 2 tablespoons maple syrup, 2 tablespoons cider vinegar, ¼ cup chicken broth and 2 tablespoons pistachio nuts; pour into the hot skillet. Simmer until reduced by half, a few minutes. Whisk in 2 teaspoons butter to form a lightly thickened sauce. Pour over chicken and serve.

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