Prepare the Rosemary Balsamic and Orange Pan Sauce or try a basic Pan sauce recipe with variations, recipes follow. Pan Sauce Variations: Rosemary Balsamic Red Wine Sauce: Use 1/2 cup red wine and 1/2 cup low-sodium chicken broth. Add the balsamic vinegar and minced fresh rosemary leaves after the butter to finish the sauce. Mushroom Sauce: Saute the mushrooms with the shallot or onion until soft. Stir in 1/2 teaspoon Dijon mustard and 1/2 cup heavy cream just before finishing the sauce. Lemon-Thyme Sauce: Use 1/2 cup white wine and 1/2 cup low-sodium chicken broth. Add fresh lemon juice and minced fresh thyme leaves after the butter to finish the sauce. Peppercorn Sauce: Add 1 tablespoon green, black, or pink peppercorns (or a mix of all 3) after the butter to finish the sauce.;
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