I made this for dinner last night. I didn’t care that it was just going to be myself and my 2.5 year our daughter having dinner, as The Man had to work night shift. I had been sifting through Pinterest recipes all afternoon, and I had a container of mushrooms that needed to be used ASAP since I kinda forgot about them in the bottom crisper drawer (that happens to you too, right?). This immediately caught my eye, not just for the mushrooms, but for the balsamic cream sauce. I am a HUGE fan of balsamic vinegar and use it in mass quantities.This recipe simply looked delicious to me and I had to try it right away. There just wasn’t any debate about it.
This recipe did not fail to deliver! It was AMAZING! The flavor is rich and subtle. The mushrooms turn out in that just-right consistency of cooked, but not over cooked. The caramelized onion added a rich undertone to the entire dish. This will be going into my regular dinner rotation, for certain. I served this with mashed red potatoes, but you could also easily dice the chicken and server this over pasta also. In fact, I will probably do that next go-round.
- 1½ lb. Bonesless Skinless Chicken Breasts
- ½ of a Large Onion – Thinly sliced
- 1 Package of Whole Mushrooms – sliced
- ½ Cup of Chicken Broth
- 1 Cup Heavy Cream
- 3 Tbs. Butter – Divided
- ½ Cup of Parmesan Cheese
- 2 Tbs. Balsamic Vinegar
- Salt and Pepper
- Saute onions over medium heat in 1 Tbs of butter until they are nice and caramelized – About 15 Minutes. When they are a nice golden brown, remove from the heat and set aside
- In the same pan, heat the remaining 2 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. 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 balsamic vinegar and stir.
- Add mushrooms and a little salt and pepper, 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 in.
- Cover the chicken breasts with the sauce and serve.