The Only Pan Sauce Technique You'll Ever Need

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Chicken Breast with Pan Sauce Recipe:
3 chicken breasts pan seared
1 medium shallot finely diced
2 cloves of garlic finely sliced
3/4 cup (180ml) dry white wine reduced to a gloss
1 1/2 cups (360ml) chicken stock reduced until slightly thickened (homemade is better)
2 tbsp unsalted butter
squeeze of lemon
salt and pepper to taste

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