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.