Simple Pan Sauce

Tonight’s kitchen write-up is a simple pan sauce. I haven’t written this up as an individual item, but it’s a solid trick to have in your skill set.

I had leftovers from last night’s wonderful Chicken Florentine, but there was no left-over sauce.

So while the chicken and potatoes re-heated in the air-fryer (later to be joined in the last 4 minutes with some asparagus coated in olive oil with a dusting of garlic powder, onion powder and Italian seasoning), I worked up my pan sauce that I create when I have do pan drippings.

1 tablespoon butter
1 tablespoon flour
1/2-1 cup of water
1 tablespoon Better than Bullion
Thyme
Dried minced garlic
Course ground black pepper

I melt the butter, stir in the flour, put in everything else but the water, heat and stir, add the water and stir, and cook down till it is the thickness you desire. Add water if it gets too thick.

Great flavor add to any meal. Perfect tonight.