✓ PAN SEARED CHICKEN WITH BALSAMIC CREAM SAUCE
✓ PAN SEARED CHICKEN WITH BALSAMIC CREAM SAUCE
✓ PAN SEARED CHICKEN WITH BALSAMIC CREAM SAUCE
✓ PAN SEARED CHICKEN WITH BALSAMIC CREAM SAUCE


✓ PAN SEARED CHICKEN WITH BALSAMIC CREAM SAUCE

INGREDIENTS
  1. 1 1⁄2lbs chicken breasts, boneless, skinless
  2. 1white onion, sliced into thin rings and separated
  3. 1lb mushroom, small Bella Mushrooms, halved
  4. 1⁄2cup chicken broth
  5. 1cup heavy cream
  6. 3tablespoons extra virgin olive oil
  7. 3tablespoons butter
  8. 1⁄2cup parmesan cheese, shaved
  9. 3tablespoons balsamic vinegar
  10. salt & pepper
  11. 1pinch red pepper flakes (optional)
  12. 1⁄4cup fresh parsley, chopped
DIRECTIONS
  1. Season the chicken with salt and pepper and let rest.
  2. In a small skillet, saute onions in the butter until they are golden brown (carmelized).
  3. 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.
  4. While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
  5. 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.
  6. Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
  7. 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.
  8. Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
  9. 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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