Food & Drink


Pan sauces that winner! Making a simple sauce with a skillet after browning the meat is among the simplest methods to create a fantastic dish. The little bits of browned meat in the pan (called fond) are incredibly delicious and should not be wasted. In this case, I made the balsamic vinegar, garlic, thyme, soy sauce butter, brown sugar, and thyme to transform plain chicken legs into delicious Balsamic Chicken and Mushrooms. You’ll love the tangy and rich flavor and ease of making!


I made Balsamic Chicken and Mushrooms with Garlic Herbs, Mashed Potatoes, and some steamed green beans. The balsamic sauce is buttery and delicious. It would also be excellent with browned butter, Mashed Sweet potatoes, Roasted Asparagus and tomatoes, Roasted Vegetable Couscous, or grillable vegetable pasta Salad.


The baby Bellas I cooked with was perfect for making this balsamic chicken and Mushrooms. However, I think white button mushrooms be just as good. This sauce is delicious, and a lesser-flavorful mushroom, such as the white button mushroom, would not affect the dish’s taste.


If the sight of a pan stuffed with brown gunk at the bottom of the pan is a shivering thought because you think you’ll have to do an intense cleaning, It’s time to figure out how to create a delicious pan sauce! These small brown bits are cooked proteins and are full of flavor! The pan sauce-making procedure helps dissolve them from at the base (no requirement to wash them later!) and then brings the taste back to your table.


Sauces for pans are easy to make

Then, brown meat or any other proteins in a skillet or a pot using oil or butter, and take it out of the pan.

Incorporate a liquid (broth wine, stock, and balsamic vinegar.) and mix to dissolve the brown pieces.

Allow the liquid to simmer, then reduce it by half.

Mix in the butter until it melts. The butter will thicken the sauce and gives it body.

Serve the pan sauce over the meat that you cooked, and Enjoy!

Other alternatives for pan sauces include other flavorful ingredients, such as garlic shallots, herbs, spices, Jellies, and jams.


4 Tbsp balsamic vinegar ($0.55)

1.5 Tbsp soy sauce ($0.18)

1 Tbsp brown sugar ($0.04)

Two cloves of garlic, chopped ($0.16)

1/4 teaspoon dry thyme ($0.02)

Four boneless, skinless poultry thighs (about 1.25 pounds. total) ($3.02)

One pinch of salt with pepper ($0.05)

One tablespoon of olive oil ($0.16)

Eight oz. mushrooms ($1.69)

2. Tbsp of butter ($0.26)


Make the balsamic sauce before. Mix balsamic vinegar with the soy sauce, minced garlic, brown sugar, and dried thyme in a bowl. Place the mixture aside.

The chicken thighs should be seasoned with a pinch of salt or pepper on both sides.

A large pan is heated to medium. When it’s hot, place the oil in, swirling it to cover the surface. Then add the chicken thighs to the pan and fry on both sides until the chicken is browned and cooked (about 8 minutes on the first side, 5 minutes on the second). Transfer the chicken from the skillet onto an unclean plate and cover it to keep warm.

While the chicken cooks, wash the mushrooms and cut them mushrooms in half; after removing your chicken from the skillet, place the mushrooms in their respective places and cook in the remaining fat and oil until the mushrooms become slightly tender and golden on the exterior (5-7 hours).

Reduce the heat to low to medium. Add the balsamic sauce you have prepared to the skillet, and stir it to dissolve any brown bits that remain on the pan’s surface. Allow the sauce to heat to a boil. Let the balsamic sauce simmer with the mushrooms and stir it for 5 minutes or until the liquid is reduced by half.

Add the butter to the same skillet and mix until it has melted to the base sauce. Add the chicken back into the hot skillet, turn it over to cover in the sauce, and then allow it to simmer for a couple of minutes for the chicken to be rewarm. Serve hot, and pour the sauce over the mushrooms and chicken in the pan.