Balsamic Chicken Breasts with Creamy Mushroom Sauce


  • 4 Medium-large Boneless skinless Chicken Breasts (almost 2 pounds)
  • Kosher Salt and ground Black Pepper
  • 4 tablespoons Unsalted Butter divided
  • 1 1/2 cups chopped Yellow Onion
  • 8 ounces Cremini Mushrooms cleaned*
  • 1 cup Low Sodium Chicken Stock
  • 1 teaspoon fresh Thyme leaves
  • 1/2 teaspoon Crushed Red Pepper Flakes
  • 2 tablespoons Balsamic Vinegar
  • 1/2 cup Heavy Cream


  • Salt and pepper the chicken breasts. soften a pair of tablespoons of the butter during a massive significant frying pan (with lid) over medium-high heat. Place the chicken breasts within the pan and cooke four minutes; flip and cook a further four minutes.
  • put off the warmth and place the lid on the frying pan permitting chicken to still cook off heat for ten minutes. take away chicken from the frying pan and place on a plate (note: it'll still cook because it rests).
  • soften the remaining a pair of tablespoons of butter within the same frying pan over medium heat. Add the onions and saute to mix with the butter and acquire loose bits from the chicken; 1-2 minutes. Add the mushrooms and stir to mix. Continue preparation, stirring sporadically for quarter-hour.
  • Add the stock, vinegar, thyme and red pepper flakes. Increase the warmth to medium-high, stirring typically and permit to simmer to slightly thicken; 2-3 minutes.
  • Lower the warmth to low, stir within the cream. Add the chicken back to the frying pan and spoon the sauce over the chicken and permit to heat within the sauce for a couple of minutes. Serve hot.


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