Pan Seared Chicken With Balsamic Cream Sauce
photo by RGQ2007
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 680.38 g chicken breasts, boneless, skinless
- 1 white onion, sliced into thin rings and separated
- 453.59 g mushroom, small Bella Mushrooms, halved
- 118.29 ml chicken broth
- 236.59 ml heavy cream
- 44.37 ml extra virgin olive oil
- 44.37 ml butter
- 118.29 ml parmesan cheese, shaved
- 44.37 ml balsamic vinegar
- salt & pepper
- 0.25 ml red pepper flakes (optional)
- 59.14 ml fresh parsley, chopped
directions
- 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.
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Reviews
-
1 word: AMAZING. Impressed the hubbie with this one. Did do a few changes - swapped out the heavy cream for fat free half and half and the chicken broth for low sodium so we could salt to taste. At the end took the chicken out and added cornstarch about 3 tablespoons to the sauce to thicken it up. Served over garlic mashed red bliss potatoes and with a side of roasted asparagus. Things I will do in future - double the mushrooms and onion so I can have a bit more in the sauce.
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RECIPE SUBMITTED BY
Full time working mother of four. I cook for my family every night.