After sautéing or browning chicken, vegetables, or meat in a pan, add several tablespoons of extra virgin olive (for meat recipes) or butter for dairy recipes. 

Using a wooden spoon, scrape up any brown bits that are stuck to the pan (those bits mean BIG flavor). Add an equal amount of flour (if you added 2 tablespoons of evoo/butter, you need 2 tablespoons of flour) and whisk together. 

Cook the flour and fat together for 1 to 2 minutes to get rid of the raw flour flavor, then add ½ cup of white wine. Cook the wine for a minute to burn off the alcohol. Add 2 to 3 cups of broth. Whisk together, and season with salt and pepper or fresh herbs.