The fond and juices in the pan is the basis for a great sauce. They are liquid gold. As others have noted, put the chicken breasts on a plate, add some diced shallots or garlic to the pan, sauté for a minute, add vermouth and some thyme, boil down, add some no sodium chicken stock if you have it, boil down, add a tablespoon of Dijon mustard and any new juices from the plate with the chicken on it. Off heat, whisk in a tablespoon or two of butter. Or on heat, add some cream and reduce down.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I pour it down the sink while hot water runs. I think it looks gross.

Omg your poor pipes!

Eh, I rent.

You're so thoughtful.

Anonymous wrote:I pour it down the sink while hot water runs. I think it looks gross.

Once it hits your cold pipes, it'll build up. Result can be expensive.

Anonymous wrote:

Anonymous wrote:I pour it down the sink while hot water runs. I think it looks gross.

Omg your poor pipes!

Eh, I rent.

Anonymous wrote:Pour it over the dogs dry food

+1.

For a chicken breast? You could deglaze the pan with a little vermouth or cider and make a sauce or gravy. There won't be much pan juice for a breast.

If you were talking about the juice from riding a whole chicken, I put it in a jar in the fridge until the fat separates from the gelatinous goo. I sometimes use the fat in places I'd use butter or oil, like to fry some eggs or to saute some vegetables or make a pilaf. The gelatinous goo I may use in a soup. If you like "bone broth," it has similar benefits. You just have to be careful because the saltiness varies depending on how much you salted your chicken.

Anonymous wrote:

Anonymous wrote:I pour it down the sink while hot water runs. I think it looks gross.

Omg your poor pipes!

Very little fat on the breast...it's fine.

Anonymous wrote:Pour it over the chicken and eat it.

This. DH always adds pan juices over top of the meat.

Anonymous wrote:I pour it down the sink while hot water runs. I think it looks gross.

Omg your poor pipes!

Add a little vermouth or white wine, cook it to syrup. Add a little half and half (or cream), cook until thick. Off the heat, add a splash of lemon juice.

I pour it down the sink while hot water runs. I think it looks gross.

Use as part of the cooking water for pasta or a savory rice dish, if I am going to be doing that soon. Or for cooking potatoes, carrots, or another savory starch, if it makes sense with the dish.

Pour it over the dogs dry food

Pour it over the chicken and eat it.

What do you do with the chicken pan juices after you cook chicken breast on the stove? None of the recipes calls for keeping the juices for later.