Canadian Balsamic Chicken

Submitted by Chef #1167890

"Not quite hot, but tangy balsamic schezwan chicken with vegetables and mash. I learnt to cook this when I worked at a family restaurant before they abolished the recipe and had it premade. This is MY version of it, not quite the same, but just as good :)"

 

• Ready In: 13mins
• Ingredients: 9
• Serves: 1-2

ingredients

• 2 large button mushrooms, chopped
• 12 ounces chicken breasts, cooked till juicy
• 3 ounces cream
• 2 ounces onions, finely chopped
• 1 pinch parsley
• 1 tablespoon szechuan sauce
• 1 teaspoon garlic paste
• 1 1⁄2 teaspoons basil, paste
• 2 ounces balsamic vinaigrette

directions

1. Cook up the chicken breasts.
2. For the sauce, add the garlic paste, pesto, schezuan and cream, mix and bring to a simmer. Add balsamic vinigarette. Add onions and mushrooms, let reduce until slightly thick. Add chicken breasts to mix, poke with fork and cook on both sides for approximately 2 minutes each. Serve chicken laid across mash with a side of vegetables and pour sauce over top.
3. The sauce should have a light to mustard colour yellow. It should be tangy, but not too spicy . If this is a problem add some more cream to combat spicyness. If it tastes bland, add more vinigarette.