SAUCE PANS RECIPES

Steps:

• Heat oven to 400° F. Cook the couscous according to the package directions.
• Meanwhile, in a small saucepan, bring the prunes, cider, vinegar, and thyme to a boil. Simmer on medium-low until reduced by half, about 8 minutes.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Season the pork with the salt and pepper. Sear the pork, turning once, until browned but not cooked through, about 1 minute per side.
• Transfer to a baking dish, place in oven, and roast until no trace of pink remains, about 10 minutes.
• Return the skillet to medium-low heat, add the onion, and cook until softened, about 6 minutes. Add the garlic and cook for 2 minutes more. Add the cider mixture and simmer for 2 minutes more.
• Spoon the pan sauce over the pork. Serve with the couscous.

Steps:

• Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly to about 1/4 inch thick. Remove plastic wrap. Repeat with remaining chicken. Sprinkle with salt and pepper.
• In a large skillet melt 1 tablespoon of the butter over medium-high heat. Reduce heat to medium. Cook chicken for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm.
• Add wine, broth, and shallot to the hot skillet. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring to boiling. Boil gently for 10 to 15 minutes or until liquid is reduced to 1/4 cup*. Reduce heat to medium-low.
• Stir in cream. Add remaining 4 tablespoons butter, 1 tablespoon at a time, stirring until butter is melted after each addition. Sauce should be slightly thickened. Season to taste with additional salt and pepper. Serve sauce over chicken.