"A beef demi-glace or roasted chicken jus with herbs mixed into it goes great with grilled chicken," he recommends. So, whether you're struggling with a lack of flavor or juiciness, Parente's ...

After cooking chicken, deglaze skillet with white wine. Add shallots and both types of mushrooms, sautéing until tender. Stir in tomato concassé, demi-glace, and cognac. Simmer to reduce slightly.