Roasted Chicken Pan Sauce

This flavorful roasted chicken pan sauce is made with the drippings from a
roasted chicken cooked with white wine, chicken both, vegetables and just a few
other simple ingredients for a deliciously flavorful sauce that will take your
dinner to the next level.

Servings:

Author:

Course:

Main Course

Cuisine:

American

Keywords:

Instructions

1 In a large skillet melt half the butter and add the celery, garlic and onion.
Saute that or about 3-5 minutes.
2 Stir in the flour and cook for an additional 2 minutes stirring frequently.
3 Add the pan the drippings from the baking sheet or roasting pan that you roasted
your chicken on, the wine and the chicken stock.
4 Season it with salt, pepper, rosemary and thyme and raise the heat until the
liquid is at a soft boil.
5 Once the liquid reduces by about half ( should take about 5 minutes) add the
rest of the butter and stir it in.
6 Strain the sauce over a small saucepan. You can keep the sauce warm on the stove
until your ready to serve it on or next to your chicken. Enjoy!!

Roasted Chicken Pan Sauce

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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