Ingredients
Method
1.In large frying pan, heat oil; cook chicken, uncovered, until browned both sides and cooked through. Remove from pan; cover to keep warm.
2.Deglaze pan with wine (see note); stir until mixture reduces by half. Add vinegar, peppercorn, onion and herbs; bring to a boil then reduce heat. Simmer, uncovered, about 3 minutes or until liquid has almost evaporated.
3.Add stock and the water; return to a boil then reduce heat. Simmer, uncovered, about 10 minutes or until sauce reduces to about ½ cup. Whisk in butter, piece by piece; strain sauce into small jug.
Deglazing: This is the initial step in making a sauce that incorporates the browned bits sticking to the bottom of a pan in which meat has been cooked. A small amount of liquid is added to any remaining meat juices in the pan, then over heat, the pan is scraped to loosen the browned caramelised bits. After the mixture is combined, flour is often stirred in to make a roux-like basis for the sauce; other times, cream or butter will be added to create a richer, more velvety sauce.
Note
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