chicken breast fillet sauce !

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I want to make a butter sauce or some light yummy sauce to go over grilled or shallow fried chicken breast with potato nd veg

Any ideas?
Any pics?

Any ideas of a yummy.marinade for chicken breasts fillets?

Also the butter sauce I read up has white.wine so need an alternative

Thanks guys xx

2

Re: chicken breast fillet sauce !

Anytime a recipe calls for deglazing with wine or adding wine to a sauce I either **a)**substitute with chicken stock and a squeeze of lemon (for the acidity that wine adds) or **b)**just omit it if there are other liquids already required

As far as marinades go, I guess it depends on what type of cuisine or flavor profile you’re going for, my go to marinade is very simple: salt, fresh ground black pepper, garlic paste, extra virgin olive oil & lemon juice plus grated lemon zest

For pan sauces, I think you’ll find this helpful:

Simple Pan Sauces

Making a Simple Pan Sauce, Step by Step

  1. Sauté your protein of choice until done. Remove from the pan and keep warm.
  2. Turn the heat to medium high, and deglaze with a flavorful liquid, scraping the pan with a spoon to dissolve all the fond. Reduce by at least 1/3, to taste.
  3. When the reduction is a bit syrupy, remove from the heat.
  4. Taste and add salt and pepper, if necessary.
  5. Swirl in a pat of butter or a splash of cream to finish the sauce, round out the flavors and give it some added body.

Since pan sauces can be intensely flavored, you really only need one or two tablespoons per serving. So, to make a pan sauce for a family of four, you will only need about 1/2 cup of sauce.
Variations

  • In Step 2, add a little fat and sauté some minced shallot or garlic until softened and just starting to brown before deglazing.
  • In Step 2, add minced, sliced or diced mushrooms along with the shallot or garlic.
  • In Step 2, stir in some mustard, chutney or other flavor accent
  • In Step 4, stir in some fresh minced herbs.

Of course, the trick is to use complementary flavors. To make an Italian-inspired pan sauce, you might use a mixture of stock and Chianti, perhaps stir in some tomato paste along with some garlic, flavor it with basil and/or oregano and finish the sauce with some olive oil.
For a French twist, consider adding minced shallot, stirring in some Dijon mustard, using stock and white wine for the deglazing liquid and flavoring with some tarragon, lavender or Herbes de Provence.
You can even make a great sauce with Asian flavors by sautéing some fresh ginger and stirring in some peanut butter in Step 2, flavoring with some five spice powder and deglazing with a lemony chicken stock. Finish the sauce with some toasted sesame oil.
Remember, a quick pan sauce is about using a series of techniques—sauteing, deglazing, reducing and enriching—and not so much about following a strict recipe.