I made this last night and my husband and I both loved it. It was very flavorful and my husband made sure I was going to put this recipe on the blog haha. I got this recipe from this blog: http://peaceloveandlowcarb.blogspot.com/2012/01/pan-seared-chicken-with-balsamic-cream.html#.UFCcqbJmSFJ it is the first recipe I have made from this blog and I was definitely impressed.
For those of you who do not like cooking with heavy cream I apologize. I know I’ve posted a few of the Pioneer Woman’s recipes and now this recipe that both use cream. I try and switch it up between Cooking Light and these recipes (everything in moderation right?).
Prep and Cook: about 35- 40minutes
- 1 1/2 lb. Boneless Skinless Chicken Breasts
- 1/2 of a Large Onion – Thinly sliced
- 1 Package of Whole Mushrooms – Halved (I used already sliced mushrooms)
- 1/2 Cup of Chicken Broth
- 1 Cup Heavy Cream
- 5 Tbs. Butter – Divided
- 1/2 Cup of Parmesan Cheese
- 2 Tbs. Balsamic Vinegar
- Salt and Pepper
Saute onions over medium heat in 2 Tbs of butter until they are caramelized – About 15 Minutes. When they are golden brown, remove from the heat and set aside.
At the same time and in a separate pan, heat the remaining 3 Tbs. of butter over medium-high heat. Place the chicken breasts in the pan. Brown on both sides, remove from the pan and set aside (Note – they will not be all the way cooked at this stage).
De-glaze the pan with the chicken stock. Use a rubber spatula to make sure you get all the chicken bits and butter off the pan. This helps to flavor your sauce. Add the heavy cream and the balsalmic vinegar and stir. Add mushrooms and reduce heat to low and let simmer for 10 minutes.
Add the chicken back to the pan, turn heat back up to medium and saute until the chicken is cooked all the way through. About 10-15 minutes.
Remove chicken breasts from the pan and plate. Add the Parmesan and caramelized onions to the sauce and keep stirring until the cheese is completely melted. Cover the chicken breasts with the sauce and serve! (sorry I don’t have a final picture for you…I didn’t like the way my last picture turned out)
Yields: 4 servings
I served this with rosemary bread and balsamic asparagus.
As soon as I added the cream, it curdled! I re made it 3 times. It curdled every time. Low heat and all. I even tempered the mixture once, it still curdled. I ended up serving this dish without the balsamic.
Jacqueline, thank you for your post and I am sorry to hear that you have had so much trouble with the cream curdling. I have not had experience with the cream curdling, however, from what I have read about curdling it sounds like lighter creams tend to be more likely to curdle. Heavier creams are not likely to curdle even if they reach boiling point because of their fat content. If you used a lighter cream that may have been the case, if not, I am not sure why it is curdling. I hope this helps!
I made this last night, I didn’t do exactly as the recipe says. I used pork chops, instead of chicken and I didn’t use onions.
I added the balsamic and broth to deglaze the pan, then slowly added the cream on a lower heat. I slowly warmed it a back to the original temp. I read a lot of comments on another page about the curdling cream so I was worried. I personally liked the dish, my boyfriend did too. The next time I make it, Im doubling the mushrooms and leaving out the cheese. I didn’t care for the flavor it added. I also did it all in 1 skillet and served it over some mashed potatoes. Id try it with chicken but honestly we loved it with the chops. The sauce over the potatoes was a lovely pairing!! 🙂
My sauce reduced to nothing while I was cooking the chicken throughly. Did anyone else have this problem. The flavor on the mushrooms was great and I could tell the sauce would have been great.
I have my own food blog and I tried this recipe once and I’m HOOKED but I substitute non-dairy creamer and non-fat Greek yogurt instead of the heavy cream. It’s to DIE FOR!!!