Pan-Seared Chicken with Balsamic Cream Sauce


We had some dear & old friends to dinner this evening & so needed something special to enjoy together. This was so delicious, very easy to make & worth a trial from you if you are looking for something special

It isn’t the most healthy dish due to all the butter & cream, but it is so delicious. The balsamic vinegar adds so much flavour to the sauce & gives it a lot of depth

  • 1 1/2 lb Chicken Breasts – boneless, skinless
  • 1/2 large Onion – thinly sliced
  • 6-8 Whole Mushrooms – halved
  • 1/2 cup Chicken Broth (check gluten-free if needed)
  • 1 cup Whipping Cream
  • 5 tbsp Butter – divided
  • 1/2 cup Parmesan Cheese – grated
  • 2 tbsp Balsamic Vinegar
  • Salt & Pepper – to season

Saute onions in 2 tbsp butter over medium heat until they are caramelized, approximately 15 minutes, & set aside

Heat the remaining 3 tbsp butter over medium-high heat & brown the chicken on both sides & set aside. Don’t worry if they are not fully cooked at this point

Deglaze the pan with the chicken stock, scraping the bottom to add more flavour to your sauce

Add the cream & balsamic vinegar & stir to combine

Add in the mushrooms & season to taste. Simmer for 10 minutes

Return the chicken to the pan, on a medium heat saute the chicken until cooked through, approximately 10-15 minutes

Plate the chicken

Add the onions & cheese to the pan, stir until the cheese is melted

Cover chicken with the sauce & serve

Pan-Seared Chicken with Balsamic Cream Sauce

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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