Chicken with Balsamic Cream Sauce

Pretty simple stuff really. Saw the recipe on this blog that did healthy recipes with low carbs. Since I was going through my balsamic vinegar phase and my diet week, thought I'd give it a go because I was super hungry and didn't have anything at home to eat. As usual I added my own twist to it. Didn't have heavy cream so used milk instead and added corn flour to make it thick. It was super. It didn't have a very strong balsamic flavour but it had a yummy gravy-like flavour. Therefore I think this would be a really good alternative for gravy during Christmas. Just a thought. Up to you.

Your Challenge: get on this awesomic balsamic trick!

 

Ready---Steady---Cook!

Chicken with Balsamic Cream Sauce
(Serves 2)

INGREDIENTS:

2 pieces Chicken Breasts

1/2 Onion, thinly sliced

4 Mushrooms, sliced
1/4 Red Bell Pepper sliced

1/2 Cup of Chicken Broth

1/2 Cup Heavy Cream or milk

5 tablespoons Butter

6 tablespoons Balsamic Vinegar
2 teaspoons Corn Flour  (if using milk instead of cream)
1 bunch coriander, chopped
1/2 Cup of Parmesan Cheese (optional) 

Salt and Pepper
  

METHOD:

1. Saute onions over medium heat in 2 tablespoons of butter until they are nice and caramelized - About 15 Minutes. Add the mushrooms and bell peppers and cook. When the onions are a nice golden brown and mushrooms and bell peppers have cooked, remove from the heat and set aside

2. In a separate pan, heat the remaining 3 tablespoons 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)

3. 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

4. Add the heavy cream/milk, balsamic vinegar and corn flour and stir immediately. (so the corn flour mixes well)

5. Add mushrooms, onions and bell peppers and a little S&P, reduce heat to low and let simmer for 10 minutes

6. 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.

7. Remove chicken breasts from the pan and plate. Add the Parmesan and coriander to the sauce and keep stirring until the cheese is completely melted in.

Note: Only add corn flour if you are using milk instead of heavy cream to make the sauce thick. If you are using cream you do not need to use corn flour as your thickening agent.

Challenge Accepted???

Enjoy!

Tosakanth