Sauces are not difficult. Its when to add the cream or sherry that really counts. And, it can all be done in one Pan!
Don't cover the skillet as this will cause too much liquid to build up. Unless, you prefer a thinner sauce. You should stir gently or swish the skillet back and forth over the burner/heat to get things creamily blended. You can, however, cover for a short time (removing from heat) while preparing a simple side and or just to keep warm until the table is set. For an extra zesty creamy sauce, add a tbs of Dijon mustard.
If you do not prefer a creamy sauce, then instead of adding the heavy cream as described above, add sherry or even a fruit liquor ...for example an Apricot or Cherry Brandy about 2 tbs. Again, do not cover as you create that rich luscious sauce. Let the added liquid and juices of the meat begin to blend and bubble, stirring gently or swishing. Remove from heat. Place the meat servings on a plater and drizzle the sauce over the top.
* consider adding to the fruited brandy sauce a tbs of similar flavored fruit jam or bits of dried fruit.