Balsamic Pan Sauce Recipes

BALSAMIC PAN SAUCE

Steps:

• Pan fry your burgers or steak.
• Keep warm (let steak rest).
• Add onions to pan and brown to caramelize.
• Remove onions.
• To brown bits in pan over medium heat add 1/2 to 3/4 cup balsamic vinegar (inexpensive balsamic is fine-you're gonna cook it down),honey,olive oil,soy sauce,dash of salt,pepper and garlic powder.
• Whisk together,bring up to a rolling boil for a few minutes,then bring back down to a simmer (bout 5 minutes total) whisking ingredients to thicken.
• Return onions to pan,coat with sauce and bring to temp (bout a minute).
• Serve over burgers or steak.
• Note-has sweeter taste-you may omit honey if too sweet,since you are cooking down the balsamic and condensing the sweetness).

FILET MIGNONS WITH BALSAMIC PAN SAUCE AND TRUFFLE OIL

Steps:

• Sprinkle steaks generously with salt and pepper.
• Coat the bottom of a large, heavy frying pan with olive oil and heat over medium-high heat. Add the steaks and cook to the desired doneness, 3-5 minutes on each side.
• Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
• In the same pan over medium-high heat, add the vinegar and deglaze by scraping up any browned bits from the bottom. Cook until slightly reduced and thickened, about 3 minutes.
• Remove from the heat. Whisk in the butter to form a smooth sauce.
• To serve, transfer the steaks to individual plates, top with the sauce, and drizzle with a small amount of truffle oil.

PAN SEARED CHICKEN WITH BALSAMIC CREAM SAUCE

Steps:

• Season the chicken with salt and pepper and let rest.
• In a small skillet, saute onions in the butter until they are golden brown (carmelized).
• In a larger skillet with tall sides, heat olive oil and brown the chicken on both sides, but do not cook through. Remove chicken from the pan and set aside.
• While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
• Add the heavy cream and the balsamic vinegar to the chicken broth. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through.
• Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
• Place the chicken back into the pan with the sauces, increase heat to medium and saute until chicken is fully cooked and juices run clear.
• Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
• Plate the chicken, top with sauce, and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.

SAUTEED CHICKEN BREASTS WITH BALSAMIC VINEGAR PAN SAUCE

Steps:

• Combine broth, vinegar, and honey in a small bowl.
• Melt butter and heat oil in a large nonstick pan over low heat.
• Place flour in a shallow pan or dish.
• Dredge chicken in flour and shake off excess.
• Sprinkle chicken with salt and pepper.
• Increase heat to medium-high; heat for 2 minutes or until butter browns.
• Add chicken to the pan and cook for 4 minutes per side or until golden.
• Remove chicken from pan and keep warm.
• Add shallots and saute 30 seconds.
• Add broth mixture and bring to a boil; cook for 3 minutes or until the liquid is reduced to 1/2 a cup.
• Serve sauce over chicken and garnish with parsley.