 | I had pinned a recipe for Chicken with Balsamic Cream Sauce weeks ago. I glanced at the recipe and got the ingredients from the grocer. When I went to review the recipe the night before, it was gone. The blogger was self-publishing a cookbook, so they decided it would be a great idea to take down their recipes, but leave up the original post. That did not help my plight one bit and I certainly wasn't going to wait and buy their cookbook. Luckily, that same day a friendlier blogger had made Champagne Chicken, which inspired me to create my own recipe for Chicken in a Balsamic Cream Sauce. The original recipe came from a low carb blogger, so I added flour and served it over mashed potatoes...seemed like the right thing to do. |
2 boneless skinless chicken breasts
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons flour
½ white onion, sliced
1 pound baby Bella Mushrooms, sliced
½ cup chicken broth
3 tablespoons balsamic vinegar
¼ teaspoon red pepper flakes
¼ cup heavy cream
Season the chicken with salt and pepper, set aside. Add the olive oil to a large sauté pan and heat over medium-high. Brown the chicken on both sides, remove to a plate. Add the butter to the pan and reduce the heat to medium. Add the onions, mushrooms and flour; sauté until caramelized, about five minutes. Deglaze the pan with the chicken broth and vinegar; add the red pepper flakes. Stir in the cream. Return the chicken back into the pan, cover and cook until chicken is cooked through, about 8 minutes. Serve over rice or mashed potatoes.
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