Pan Seared Chicken With Balsamic Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a low-carb recipe that is absolutely delicious, rich, with so much flavor. I've served it to guests and it is elegant and gets rave reviews every time. Enjoy! Season with love! Recipe origin: Ingredients:
1 1/2 lbs chicken breasts, boneless, skinless |
1 white 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 |
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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