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.