It’s been a while since I’ve shared a recipe, but this one is super yummy and worth sharing. Here’s the full name of the dish:
Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions
Sounds good, right? The recipe is from Peace, Love and Low Carb. Here’s a picture, although it doesn’t really do it justice.
Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions
Ingredients
1 1/2 lb. Bonesless Skinless Chicken Breasts
1/2 of a Large Onion – Thinly sliced
1 Package of Whole Mushrooms – Halved (I used baby bellas… So Yummy!)
1/2 Cup of Chicken Broth
1 Cup Heavy Cream
5 Tbs. Butter – Divided
1/2 Cup of Parmesan Cheese
2 Tbs. Balsamic Vinegar
Salt and Pepper
(2 Tbs. Peace and Love)
Directions
Saute onions over medium heat in 2 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 a separate pan, heat the remaining 3 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. Use a rubber spatula to 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 balsalmic vinegar and stir
Add mushrooms and a little S&P, 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, SERVE AND ENJOY!!!
I served ours with pasta, but it would also be amazing with mashed potato. Head on over to Peace, Love and Low Carb for more pictures and more recipes.
I’m going to try this. Where do I find chicken broth?
I just made up some normal chicken stock. Hope you like it!