When I am completely uninspired to create something new for dinner, this is my “go-to” main course. It can be chicken breasts, a couple of steaks, or pork chops, as shown here. The flavor of the wine or the herbs may change but the method remains. Season the meat, cook it through, remove meat from pan, add flavoring/seasoning to pan and cook, then deglaze the pan with liquid (doesn’t have to be wine; stock, juice, or even water all work too) and reduce slightly. Done, ready to eat without much thought or effort, but still perfectly wonderful.

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