Easy Chicken Suzanne Food

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CHICKEN IN A BALSAMIC DIJON SAUCE



Chicken in a Balsamic Dijon Sauce image

This reciped is adapted from Suzanne Sommers. I serve this along side with Rice a Roni Chicken and Mushroom rice. The sauce is good over the rice. I double the sauce. Steamed asparagus pairs nicely with it. Leftover sauce is also good served along side a nice juicy grilled ribeye!!

Provided by Meekocu2

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
2 tablespoons butter (must use butter here)
1/2 cup finely chopped onion
1 cup chopped shiitake mushroom
1 cup heavy cream (1/2 and 1/2 works fine)
2 tablespoons balsamic vinegar
1/2 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley
salt and pepper

Steps:

  • Heat a large skillet over medium high heat. When pan is hot, add butter and melt. Add chicken breasts and cook 6 minutes. Turn and cook another 6 minutes. Remove from skillet and keep warm.
  • Add onions to skillet and 5 minutes, scraping bits off bottom of pan, add mushrooms and cook until onions and mushrooms are tender.
  • Add cream and vinegar, bring to a boil, reduce heat and simmer 4 minutes. Stir in mustard, parsley, salt and pepper.
  • Spoon over chicken breasts and serve.
  • (I add the chicken back to the skillet with the juices and simmer about 10-15 minutes).
  • This one is really tasty!

Nutrition Facts : Calories 396.3, Fat 29.3, SaturatedFat 17.8, Cholesterol 165.2, Sodium 162.9, Carbohydrate 4, Fiber 0.4, Sugar 1, Protein 28.8

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