Sauces for Chicken

Worcestershire and Mustard

1 Tbsp chopped onion

1 Tbsp olive oil

1 1/2 Tbsp Worcestershire sauce

1/3 cup chicken stock

1 Tbsp brown mustard

Lightly brown onion in olive oil. Deglaze the pan with Worcestershire sauce. Add chicken stock and boil for 1 full minute, then mix in brown mustard.

 

Prosciutto, Peas and Rosemary

1 Tbsp minced onion

1 Tbsp olive oil

1/8 pound julienne prosciutto

1/2 cup defrosted frozen peas

2 tsp chopped fresh rosemary

2 Tbsp creme fraiche or light cream

Saute onion in olive oil for 1 minute. Add prosciutto, peas and rosemary. Saute 1 minute. Deglaze the pan with cream. Stir until lightly thickened about 1 minute.

 

Ginger, Soy and Sesame

1/4 tsp minced garlic

1 tsp chopped fresh ginger

1 Tbsp sesame oil

1 Tbsp low-salt soy sauce

1/3 cup chicken stock

pinch of sugar

Saute garlic and ginger in sesame oil for 1 minute. Deglaze the pan with soy sauce, chicken stock and sugar. Simmer for 1 minute.

 

Sherried Apricot Glaze

1 Tbsp butter

1 minced shallot

1 tsp grated fresh ginger

2 Tbsp apricot preserves

1 Tbsp orange juice

1/3 cup dry sherry

Saute shallot and ginger in butter for 30 seconds. Add apricot preserves and stir until melted. Deglaze with orange juice and sherry. Flame.