Low Iodine Classic Pan Sauce
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Learn more →Ingredients
4 servings
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 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 tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 1 tsp dijon mustard (optional)
Can be omitteddijon mustard
- 2 tbsp unsalted butter, cold, cut into small cubes
Chef's tipUse 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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