Pan Seared Chicken With Balsamic Cream Sauce

READY IN: 40mins




  • Season the chicken with salt and pepper and let rest.
  • In a small skillet, saute onions in the butter until they are golden brown (carmelized).
  • 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.
  • While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
  • 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.
  • Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
  • 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.
  • Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
  • Plate the chicken, top with sauce, and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.