Ingredient: Thickening Agents & Sauces

 

Have you considered using a chicken volute sauce or a béchamel sauce? Yum.

The "old school" answer is to use a thickener, such as flour, corn starch or Arrowroot. Of the three, Arrowroot is generally preferred by Chefs because it tastes better and requires less to do the job.

 An alternative to using flour as a thickener is to use a chicken-flavored Roux instead. Again, tastier and you need less for thickening than just flour and water.

 "New school" answer. Add pureed veggies to get the perfect thicker texture. Pureed zucchini or squash would thicken and add a layer of flavor to the composite glop. Flavor with a little double-strength chicken stock (less liquid volume).

Another option. Use a reduction sauce. Sauté some chicken and remove. Add shallots to the drippings in the pan and BRIEFLY sauté them, then add double-strength chicken stock and wine. Cook over a low heat, stirring constantly, until the reduction becomes syrupy. This is a great thickener and a tasty one at that.