My past attempts at pan sauces have been less than great. I tried the Orange-Dijon, and, Wow! It was so easy and so delicious. I thought that with so few ingredients I'd strain to taste it with the chicken, but each of the favors in the sauce were bright & strong. Loved it. The chicken turned out PERFECT with these directions as well. The chicken had a nice crispy exterior, while being tender & juicy inside. I'll keep coming back to this one.

This is a first for me. Never pan seared anything. The sauce recipes must all be good. I tried the Tomato-Tarragon and went out and paid $2.49 for a small box of fresh tarragon. It was well worth it plus San Marzano canned tomatoes. It's exciting to try new recipes and new methods.

This recipe, with any of the sauces is an amazingly quick and easy way to serve up an elegant dish with incredible flavor, and it is a slam-dunk method for not over-cooking your chicken! Is excellent served up with the sneaky-easy Lundberg (organic) risottos, and a glass of wine or good beer. Thank you!

I looked for a recipe doing chicken searing and found CHICKEN BREAST with PAN SAUCE. I followed the directions for searing and chose the pan sauce with Port wine, dried cranberries and raspberry jam ( substituting strawberry sugar free preserves)-----0h my goodness!!!!!!! THis is truly a wonderful recipe. There are other choices for the Pan Sauce which I will try later. But for me right now I'll use the Pan Sauce using the cranberries.