The key to saving your pan sauce: Just add water!
I then allow the chicken stock to reduce until the pan sauce looks thick and sticky, before adding a few pats of butter. The combination of stirring, swirling the pan, and vigorous bubbling will emulsify the butter into the sauce, breaking it up into tiny droplets that are then distributed throughout the liquid.
Thankfully, a pan sauce can be fixed as easily as it can be broken. All it takes is a splash of water and some vigorous simmering and stirring to redistribute the butter and bring that glossy and thick sauce back from the brink.the way to the edge and burnt the milk solids in the butter. In that case, break out the A-1. We all have that stuff lurking in the back of the fridge for a reason.
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