Pan Seared Chicken With Balsamic Cream Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs chicken breasts, boneless, skinless
• 1 onion, sliced into thin rings and separated
• 1 lb mushroom, small bella mushrooms, halved
• 1/2 cup chicken broth
• 1 cup heavy cream
• 3 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 1/2 cup parmesan cheese, shaved
• 3 tablespoons balsamic vinegar
• salt & pepper
• 1 pinch red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped

Recipe

• 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.