This is definitely a mouth-full of a recipe! I’m also going to make some angel hair pasta to go with it so we can sop up all the good juices with pasta!
1 1/2 lb. Boneless Skinless Chicken Breasts
1/2 of a Large Onion – Thinly sliced
1 Package of sliced baby bella mushrooms
1/2 Cup of Chicken Broth
Splash of white wine (optional)
1 Cup Heavy Cream
5 Tbs. Butter – Divided
1/2 Cup of Parmesan Cheese
2 Tbs. Balsamic Vinegar
Salt and Pepper
Sauté onions over medium heat in 2 Tbs of butter until they are nice and caramelized – About 15 Minutes. When they are a nice golden brown, remove from the heat and set aside
In a separate pan, heat the remaining 3 Tbs. of butter over medium-high heat. Place the chicken breasts in the pan. Brown on both sides, remove from the pan and set aside (Note – they will not be all the way cooked at this stage)
De-glaze the pan with the chicken stock (I’ve also used some white wine to deglaze and then pour the chicken stock in after the splash of wine). Use a rubber spatula to make sure you get all the chicken bits and butter off the pan. This helps to flavor your sauce
Add the heavy cream and the balsamic vinegar and stir/whisk
Add mushrooms and a little salt and pepper, reduce heat to low and let simmer for 10 minutes
Add the chicken back to the pan, turn heat back up to medium and sauté until the chicken is cooked all the way through. About 10-15 minutes
Remove chicken breasts from the pan and plate. Add the Parmesan and caramelized onions to the sauce and keep stirring until the cheese is completely melted in.
Cover the chicken breasts with the sauce and serve! You can garnish with parsley if you want.
HUSBAND RATING: “Great flavor with the dish, but pretty heavy.” And then he cleaned his plate :). At the end of the cooking process my sauce started separating which created the shine in the picture. But the flavor was, as he said, great!