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?).
This is almost the final product (minus the final steps of adding the caramelized onions and Parmesan cheese)
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.