The Secrets to Easy & Delicious Pan Sauces | Techniquely with Lan Lam

Pan sauces are a quick and easy way to level up regular pan-seared meats, fish, and poultry. Cook’s Illustrated’s Lan Lam shows you how to achieve versatile pan sauces in a flash. Recipe for Crispy-Skinned Chicken Breasts with Pan Sauce: Recipe for Red Wine Pan Sauce: Buy the All-Clad Stainless Steel skillet: Buy our winning Dutch oven: Buy our winning wire rack: Buy our winning baking sheet: Buy our winning whisk: Buy our winning chefs knife: Buy our winning chefs knife in the ATK Shop: Buy our winning large saucepan: Buy our winning wooden cutting board: Buy our winning non-stick skillet: Buy our winning tongs: Buy our winning measuring cup: Read our review on the best Chef’s Knives: Browse more Techniquely content: Follow Lan on Instagram: ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: