Chicken in Creamy Balsamic Sauce
Like the quintessential black dress, every girl needs a “go to” recipe that she can whip up in a matter of minutes. This dish fits the bill perfectly. So creamy rich and satisfying—and on the table in less than 30 minutes. I like to serve it with mashed celery root and a big green salad. Dinner is ready!
4 boneless, skinless chicken breasts
2 tablespoons butter
1/2 cup finely chopped onions
1 clove garlic, minced
1 cup heavy cream
2 tablespoons balsamic vinegar
1/2 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley
salt and pepper to taste
Heat a large skillet over medium-high heat. When pan is hot, add butter until melted. Add chicken breasts and cook until no longer pink. Remove chicken from skillet and set aside on a plate (cover it with aluminum foil to keep warm).
Add onions and garlic to skillet and cook for 5-7 minutes, scraping any bits off the bottom of the pan. Stir in heavy cream and balsamic vinegar. Bring mixture to a boil, reduce heat, and let simmer for 4 minutes. Whisk in Dijon mustard and fresh chopped parsley. Season with salt and pepper, to taste. Spoon the sauce over chicken and serve.