Pan Seared Chicken With Balsamic Cream Sauce Mushrooms And Onions Food

PAN SEARED CHICKEN WITH BALSAMIC CREAM SAUCE

Steps:

• Season the chicken with salt and pepper and let rest.
• In a small skillet, saute onions in the butter until they are golden brown (carmelized).
• In a larger skillet with tall sides, heat olive oil and brown the chicken on both sides, but do not cook through. Remove chicken from the pan and set aside.
• While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
• Add the heavy cream and the balsamic vinegar to the chicken broth. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through.
• Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
• Place the chicken back into the pan with the sauces, increase heat to medium and saute until chicken is fully cooked and juices run clear.
• Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
• Plate the chicken, top with sauce, and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.

PAN SEARED CHICKEN BREAST

Steps:

• Preheat oven to 400 degrees F.
• Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear.

PAN-SEARED CHICKEN WITH BALSAMIC CREAM SAUCE, MUSHROOMS AND ONIONS

Steps:

• Saute 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. 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 balsalmic vinegar and stir Add mushrooms and a little S&P, reduce heat to low and let simmer for 10 minutes Add the chicken back to the pan, turn heat back up to medium and saute 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, SERVE AND ENJOY!!! I garnish a lot of my dishes with freshly chopped Italian flat leaf parsley. It does not change the flavor, I just think it makes for a prettier plate presentation.