Pan Seared Chicken With Balsamic Cream Sauce Recipe

Name: Pan Seared Chicken With Balsamic Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pan Seared Chicken With Balsamic Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Seared Chicken With Balsamic Cream Sauce

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