Anti Inflammatory 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)
Chosen Foods Oil Avocado Refined - 250 Ml Great Value Refined Avocado Oil 25.5 fl oz Lowes Foods Avocado Oil
Laura Lynn Avocado Oil
Field Day Refined Avocado Oil
See all
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 lb boneless chicken breasts, pork chops, or steak (about 1 inch thick)
½ tsp kosher salt
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
Chef's tip
The flavor will be a little lighter - use the same amount.
1 tsp fresh thyme leaves or ½ tsp dried thyme
1 tsp dijon mustard (optional)
2 tbsp unsalted butter, cold, cut into small cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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