Pan Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions

By charlotteh371

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

Preparation

Step 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.