Balsamic Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
493 kcal
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Course
Main Course
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Cuisine
American
Balsamic Chicken
Description
This recipe starts by slicing chicken breasts into thinner cutlets, seasoned, and seared in olive oil until golden on both sides. The pan then becomes the base for a sauce where butter is melted and cremini mushrooms are sautéed until their released moisture evaporates and they brown. Garlic, Italian seasoning, white wine, and balsamic vinegar create a reduced, flavorful liquid. A cornstarch slurry thickens the sauce once cream is added, resulting in a rich and velvety texture that coats the mushrooms and chicken.
The chicken remains moist and tender, benefiting from a quick simmer in the sauce to finish cooking through. The balsamic vinegar offers a balanced acidity and slight sweetness which complements the earthiness of the mushrooms and herby seasoning. The dish finishes with fresh parsley for brightness.
If the sauce thickens more than desired, adding additional wine, broth, or cream can adjust consistency. This dish suits a plated dinner to be served with sides like rice or vegetables.
Ingredients
- 2 large chicken breast
- salt to taste
- black pepper to taste
- 2 tablespoons extra virgin olive oil DeLallo Private Reserve brand
- 2 tablespoons butter
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1/2 cup white wine or chicken broth, dry
- 2 tablespoons balsamic vinegar DeLallo, of Modena
- 1 teaspoon cornstarch
- 1 cup heavy cream aka whipping cream
- parsley optional but recommended, to taste, fresh, chopped, for serving
Instructions
- Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt & pepper.
- Add the olive oil to a skillet over medium-high heat.
- Once the pan is hot, add the chicken. Cook it for 4-5 minutes/side until golden. Transfer the chicken to a plate.
- Add the butter to the skillet. Let it melt, then add in the mushrooms. Cook the mushrooms, stirring occasionally, until the water has been released, it cooks off, and they get a good sear.
- Add the garlic, Italian seasoning, white wine, and balsamic vinegar to the skillet. Let it bubble until the liquid is reduced by half.
- In a small bowl, mix the cornstarch with 2 teaspoons of cold water and stir until dissolved.
- Reduce the heat to medium. Add the cream and cornstarch slurry to the pan and give it a good stir.
- Add the chicken back to the skillet. Simmer for another 5 minutes or so until the chicken is cooked through and the sauce has thickened a bit. Season with salt & pepper as needed and sprinkle with parsley if using.
Notes
- If the sauce becomes too thick, thin it by adding a splash of wine, chicken broth, or cream as needed.
- Cutting the chicken into thinner cutlets helps it cook evenly and quickly.
- Cooking mushrooms until their water evaporates before adding other ingredients encourages good searing and flavor development.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 8g | 3% |
| Protein | 27g | 54% |
| Fat | 37g | 57% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 155mg | 52% |
| Sodium | 199mg | 8% |
| Potassium | 771mg | 16% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 1086IU | 22% |
| Vitamin C | 2mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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