Pistachio Maple Pan Sauce

Pistachio maple pan sauce is a decadent sauce to drizzle over chicken or fish. Enjoy!

If you have kids, they might be as excited as mine were when I told them the sauce was made with “pancake” syrup. My husband loved it too.

The pistachios are only slightly crunchy after simmering in the sauce which adds a lovely texture and a nutty hint to the maple flavor.

Yes. The maple syrup we use is the same high-quality syrup as on our beloved recipes like Easy Pancakes From Scratch With Gluten Free Bread or drizzled on our Pumpkin Spice Pancakes or easy French Toast.

Today, I drizzled it over a juicy pan-seared chicken breast for a quick dinner, You could also serve it on the side as a dipping sauce.

What is pan sauce?

After cooking food in a pan, you can make a fast sauce from the drippings that are left right in the same pan. Use broth or even wine to deglaze the pan, scraping up the flavorful crunchy bits (called fond).

Dinner is ready, and there is no pile of dishes to clean up since everything is made in one pan.

This sauce would also be amazing with Pan-Seared Salmon. 

Are you with me? Let’s go.

Instructions

*Free printable recipe card is available at the end of the post.

Pro tips and recipe notes

• This is a thin sauce. If you would like it a little thicker, just whisk a tablespoon of gluten free flour and a tablespoon of cold water or broth in a small bowl first (this is called slurry). Then whisk the slurry into your hot pan sauce. Cook and stir continuously until smooth and thickened, and any starchy taste has been cooked away. 
• I especially like Bragg’s Raw Apple Cider Vinegar because it contains the “mother” of the vinegar: strands of proteins, enzymes, and friendly bacteria.
• Leftover sauce will last in the fridge for four days, stored in an airtight container.

I hope you love this sauce. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More easy quick pan sauces

Simple Lemon And Capers Sauce: This is a simple version of lemony Piccata sauce. You can serve it drizzled over fish, pasta, chicken, or even veggies.

Tomato Basil Sauce: This might be the quickest tomato sauce ever. The little cherry tomatoes burst when they’re heated. Yum.

Orange Sauce: This lovely sauce is sweetened with the juice of fresh squeezed oranges.

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5 from 1 vote

Pistachio Maple Pan Sauce

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Pistachios are only slightly crunchy after simmering in the sauce which adds a lovely texture and a nutty hint to the maple flavor.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 4

Calories 22kcal

Author Barbara Bianchi

Ingredients

• 1/4 cup gluten free chicken broth
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 dozen shelled pistachio nuts
• 1 tablespoon butter

Instructions

• After you have cooked your meat, don’t clean the pan.

  Add chicken broth, maple syrup and vinegar to the hot skillet. Then add shelled pistachios. Simmer for about 3 minutes. Stir in butter and simmer for one more minute.

  Pour over cooked meat or serve on the side for as a dipping sauce.
  1/4 cup gluten free chicken broth, 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 dozen shelled pistachio nuts, 1 tablespoon butter

Notes

 

• This is a thin sauce. If you would like it a little thicker, just whisk a tablespoon of gluten free flour and a tablespoon of cold water or broth in a small bowl first (this is called slurry). Then whisk the slurry into your hot pan sauce. Cook and stir continuously until smooth and thickened, and any starchy taste has been cooked away. 
• Leftover sauce will last in the fridge for four days, stored in an airtight container.

Nutrition

Calories: 22kcal

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