Garlic-Rosemary Pan Sauce for Chicken Steak

Instructions

1. 1

   After searing the last chicken breast, remove the chicken to a warm plate and keep the skillet over medium heat with the garlic-rosemary butter and browned bits (fond).

2. 2

   Add 1/4 cup water to the skillet to deglaze, scraping up the fond with a wooden spoon — that’s where the flavor lives, dear.

3. 3

   Stir in 1 tbsp dark soy sauce and 1 tsp lemon juice. Let the sauce simmer gently 2–3 minutes until slightly reduced and glossy.

4. 4

   Reduce heat to low. Whisk in 1–2 tbsp cold butter, a little at a time, until the sauce becomes silky and emulsified. This mellows the soy and gives a lovely sheen.

5. 5

   Stir in a pinch of crushed dried rosemary and a crack of black pepper. Taste and add a tiny pinch of sea salt only if it needs it (dark soy is salty).

6. 6

   Spoon the warm sauce over sliced chicken steaks and serve immediately.