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Wednesday, October 22, 2014

Chicken with Balsamic Mushroom Cream Sauce

This is an excellent weekday dish. We both really enjoyed the flavors and the sauce is just divine!

Chicken with Balsamic Mushroom Cream Sauce

1 package of skinless chicken thighs (or chicken breasts, whatever you have)
1 12 oz. package sliced baby bella mushrooms
1 medium onion, sliced
~3 tbls. unsalted butter
1 clove garlic, minced
2 tbls. balsamic vinegar
salt and pepper
1 cup heavy cream
1/2 cup low sodium chicken broth
pecorino romano cheese, freshly grated


In a medium pan over medium heat, but in 2 tbls. of butter and the onion slices. Season with a little salt and pepper. Cook while stirring every so often until the onions are caramelized and have a nice brown to them (about 20 minutes or so). At the very end of the cooking process, throw in the garlic and turn off the heat. Set aside for the sauce.


Season the chicken with salt and pepper. Lightly brown in a saucepan over medium heat with a pat of butter. After lightly browning on both sides, remove to a plate.


Pour the chicken broth in the empty pan and scrape up any little bits with a rubber spatula. Allow this to simmer for 5 minutes. Next, add the sliced mushrooms, balsamic vinegar, heavy cream and a little more salt and pepper if you like. Allow this to lightly simmer for 5 minutes while stirring. Return the chicken to the pan and cook for an additional 15-20 minutes or until chicken is cooked through.


Remove and plate the chicken. Now add the onions/garlic and the grated cheese into the sauce, stir around until cheese is melted and then pour sauce over chicken. I served this with brown rice and butter beans.



Notes: Husband and I both thought the sauce was really flavorful and delicious. The sauce is also very good mixed in with the rice. Happy bellies! Enjoy!


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