Pan-Seared Chicken with Balsamic Cream Sauce

Now that football season has started, I need to put the time I spend zoning out in front of the TV to good use. So, for the duration of the season (and because I’m finding that I get too busy during the week to post anything) I will post a recipe each Sunday for my dozens of readers.

This week’s is a fun, methodical rainy day dish. Crisply seared chicken paired with a silky acidic sauce is the best way to wind down a weekend. This works well served over either mashed potatoes or egg noodles.


  • ½ onion, sliced
  • 5 tbsp butter, divided into 1 tbsp portions
  • 3 boneless, skinless chicken breasts
  • ½ cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp balsamic vinegar
  • 8 oz whole button mushrooms, halved
  • Kosher salt and pepper
  • ½ c grated Parmesan cheese

In a small pan, sauté onion in 2 tablespoons of butter over medium heat for 15-20 minutes until caramelized, stirring regularly.

Meanwhile, in a large skillet, melt remaining butter over medium-high heat. Place chicken in butter and sear both sides, 2-3 minutes a side. Remove chicken from pan and set aside. Deglaze pan with chicken broth, scraping brown bit off bottom of pan. Whisk in heavy cream and balsamic vinegar. Add mushrooms and salt and pepper to taste. Simmer for 10 minutes.

When done, add chicken back to pan and sauté for 10 minutes, basting with sauce occasionally. When cooked through, plate chicken only. Add Parmesan cheese and caramelized onions to sauce. Stir to incorporate fully. Spoon sauce over chicken.

Makes 3 servings. Enjoy!


About Gerard

Fun-loving, well-read foodie.
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