How to Make a Pan Sauce

The Chopping Block's Owner/Chef Shelley Young demonstrates how to make two different quick pan sauces.

Pan Sauce with Cream

2 boneless skinless chicken breasts, pounded thin
2 Tablespoons grapeseed oil
2 Tablespoons shallots, minced
1/4 cup heavy cream

Heavy a skillet over medium-high heat and add grapeseed oil once pan is hot. Saute chicken breasts for 2 minutes on each side, waiting until each side is caramelized. Remove chicken from the pan and add shallots. Saute for a minute and add heavy cream. Reduce until thickened. Pour sauce over chicken and serve.

Pan Sauce with Butter

2 boneless skinless chicken breasts, pounded thin
2 Tablespoons grapeseed oil
2 Tablespoons shallots, minced
1/2 stick butter, cut into pieces

Heavy a skillet over medium-high heat and add grapeseed oil once pan is hot. Saute chicken breasts for 2 minutes on each side, waiting until each side is caramelized. Remove chicken from the pan and add shallots. Saute for a minute and remove from heat swirling in the butter a little at a time. You want the butter to remain in a state in between solid and melted to give body to the sauce. Pour sauce over chicken and serve.

[BlackScream]

finally something i can make with ingredients i have:
water and butter.

[tonypage]

Thank you for breaking it down so simply!

[nosferatu_]

Cooking for my fiancé today, and the sauce has always been a bit tricky for me but this! This is very helpful. Thank you! 🥰

[OBnice]

this is the most simplest pan sauce video i need to practice this

[tanyajuli]

this was really short, sweet, to the point, and I learned a new property of butter :) Thanks!

[stevestevenson]

That was incredibly detailed and well articulated, while managing to be simple to understand as well. Bravissima.

[mostyfosty]

Finally one that tells me I don't need alcohol

[Shelsight]

Loved going to The Chopping Block when I lived in Chicago. Used to give friends gift vouchers and take small work teams there. Just a terrific concept and we got so much for the money. Still use the lessons I learned there & the knives I bought - and even the least kitchen savvy folks in my team & circle say the same.:)

[Anonymoose]

Excellent tutorial, and a reminder of how simple a good sauce can be be if we just stop trying to overcomplicate it.

[elexisgarcia]

wow i love this I feel like i could be a chef now lol

[tanujashukla]

Beautiful explanation. .simple clear nd concise. ...

[bandit]

Nice presentation. Very professional but not stuffy. Great video.

[michaelledesma]

What is the state between melted and solid? Plasma butter! Loved the demo though :)

[robertlambert]

I don't use alcohol at all, please can you tell me canI use grape juice or orange from a box to lift the Fond from the pan

[jstimmel]

Weird I have an allergy to onion and garlic. Do you have any thoughts on aromatics that would work well in a pan sauce other than onion/garlic? And what thickening agent might compliment them? Thanks!!

[ttbu]

does the temp of the deglazing liquid matter? cold, room temp, or warm? I assume not, just curious... great video

[swordo]

I know heavy cream is richer and thicker than milk and half and half but why are the other two not usable at all to make a cream sauce?

[AlexanderSupertramp]

Looks really good. What kind of white wine do you recommend?

[bryantoth]

Hello, and good video. I'm having real trouble turning my brown bits into black bits. My meat is golden brown but my fond is always burnt. I've tried at a lower heat without success. Also can you tell me if onions can be substituted for shallots? Thx, Bltoth

[OBnice]

my pan had extra oil. did i put too much oils