Nickel Allergy Friendly Classic Pan Sauce

Total time20 min

Prep time5 min

Cook time15 min

Nickel Allergy Friendly Classic Pan Sauce

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Ingredients

4 servings

1 tbsp neutral oil (such as canola oil 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
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1 cup low-sodium chicken broth or beef broth
1 tsp fresh thyme leaves or ½ tsp dried thyme
1 tsp dijon mustard (optional)
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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