Ok today’s tip is pretty simple and a technique that I use a lot when cooking a la carte, for its simplicity and flavor.  The process is called deglazing which is...

 simply making a pan sauce from the caramelized meat or vegetables that were in the pan.

When I do this I will usually sear some sort of meat in a sauté pan and then remove it from the pan.  Next I add the liquid which is actually deglazing, the liquid used can be water, stock or booze (wine, sherry, brandy, Jack Daniels etc.).  Just scrape the bottom of the pan and reduce.  That’s a real simple way to get a superior sauce as opposed to just simmering ingredients.

Chicken with my pan sauce (For lack of an actual name)

1 Chicken Breast

2 Shitake or White button mushrooms sliced

1 Shallot minced

2 Garlic cloves minced

½ cup Sherry

1 tsp. Dijon Mustard

½ cup Heavy cream

1 tsp. Paprika

2 tbsp. Blended oil

Salt and Pepper

Chopped parsley for color

Clean chicken breast and put in a bowl with 1 tbsp of oil, salt and pepper, garlic, shallots and parsley and mix.  Now heat a sauté pan and add the rest of the oil and once hot sear chicken on both sides then remove.  Next toss in mushrooms and quickly sauté then remove.  Now this part can be dangerous but looks really cool, remove the pan from the flame and add sherry then put back on the flame.  It will light on fire but that’s the point, you’re burning off the alcohol. Once flame dies down scrape the bottom off the pan and add remaining ingredients including mushrooms and chicken and let reduce.  Season with salt and pepper and cook until the sauce is thick.  Eat!!!