Pan Sauce(s)

This is not so much a recipe, as a set of instructions with a list of possibilities.  This is a method for turning a quick 15ish min dinner into something you would be willing to serve to guests.... or just for perking up what you are eating on a daily basis without putting in a ton of effort.  This is something most of us probably know how to do but also probably forget to bother with on a regular basis, much to our own loss(es) really. 

1) Remove whatever meat we have been searing/sauteing from the pan it cooked in.
2) Add a moderate amount of liquid in a flavor that corespondents with the meat to the pan.
3) Scrape the pan bottom to release the cooked on browned bits of meat that are stuck there into the liquid.
4) Allow liquid to boil in the pan until it is reduced by about one half.
5) Is the optional step - you can add some onions/garlic/mushrooms cut up tiny or some herb that goes well with the meat at this point.  Cook for a min or so if you add some veggie.
6) Remove from heat and add a few tablespoons of cold unsalted butter.  Stir until butter melts.
7) Plate your dinner(s) and pour the sauce over it and enjoy.

This sort of pan sauce serves a straight forward purpose of adding another layer of flavor and masking any slight overcooking/drying of meat you may of managed and making your dinner look prettier.. but it also serves another sneaky purpose.  While you are making your sauce, your meat is resting for a few mins.  This is something we forget to do at home sometimes (usually) which can make a huge difference in the flavor of our food.

And now, for the possible components, these change depending on the meat you are using. 

For chicken, try chicken stock (you can use bullion if you are careful about salt content) white wine, fruit juice (like orange or apple) and sherry.  You could even play around with a light saki if you were making an asian inspired meal.  If you used some herb(s) while cooking your chicken OR in whatever your side dish is, it would taste good added to the sauce and help tie things together.  My favorite basic here is chicken stock + mushrooms + thyme.  Orange juice is awesome for a light flavored sauce with just chicken and steamed veggies for dinner. Sherry + sage/rosemary/thyme + garlic is hearty and awesome when you are serving your chicken with mashed potatoes and roasted veggies.

For beef, beef stock (ditto bullion idea), red wine, and sherry are your best choices. A personal favorite is a dry red wine + garlic + rosemary.  Beef stock + cumin + oregano + onions rocks to serve over beef with rice for a mexican sort of meal. 

Cooking pork?  Chicken stock works here as well, and sherry still, fruit juice is delicious.  Apple juice + sage is probably my favorite, closely followed by chicken stock + mushrooms + garlic.

Have some fun with it and try to pull in flavors from the rest of the meal,  your guests will be extra awed and you will have only spent an extra 5 mins 'slaving' over your hot stove.