Low Sodium Classic Pan Sauce

Total time20 min

Prep time5 min

Cook time15 min

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Ingredients

4 servings

1 tbsp neutral oil (such as canola oil or vegetable oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
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1 lb boneless chicken breasts, pork chops, or steak (about 1 inch thick)
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, freshly ground
1 medium shallot, finely minced
2 cloves garlic, finely minced
½ cup dry white wine or dry red wine
1 cup low-sodium chicken broth or beef broth
1 tsp fresh thyme leaves or ½ tsp dried thyme
1 tsp dijon mustard (optional)
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp unsalted butter, cold, cut into small cubes
1 tsp fresh lemon juice
1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Pat the protein dry with paper towels and season all over with the salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until shimmering.
2
Add the protein and sear undisturbed for 4–5 minutes per side, until deeply golden on the exterior and cooked through — chicken should reach 165°F (74°C) at the thickest part on an instant-read thermometer; pork chops and whole beef cuts should reach 145°F (63°C) with a 3-minute rest; ground beef patties should reach 160°F (71°C). Transfer the protein to a plate and tent loosely with foil.

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