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 

Caramelized Balsamic Red Onion Soup

I realised I have this thing for Balsamic Vinegar. I always thought it was a fancy, hoity-toity thing to eat olive oil, balsamic vinegar and bread. I didn't understand why people just ate bread and oily vinegar together. Then I had some one day, I was like 'my heavens this is some good shit'. But you have to have the right kind of bread for it. A nice dense french bread or even sourdough. Love sourdough! Anyway, finally bought a bottle of balsamic vinegar because I was craving it. So I started adding it to everything I cooked. Since I love onions and I love balsamic vinegar, why not make a balsamic onion soup? Have to warn you: you must only eat this in small portions, don't drink gallons of it like I did, because the vinegar starts getting a bit intoxicating after a while and you feel like you're on a Redbull high or something. It was awesomely yummy nonetheless. But you must control your gluttonous tendencies with this.

Your Challenge: cook summin' super-sonic balsamic!

 Ready---Steady---Cook!

Caramelized Balsamic Red Onion Soup

(Makes 4 servings)

INGREDIENTS:  

1/4 cups olive oil
1 tablespoon butter
3 large red onions, thinly sliced 
5 Mushrooms, sliced

1 bunch fresh Coriander, chopped 

1 teaspoon chopped garlic

2 teaspoons salt 

1/4 cup Balsamic Vinegar 

2 tablespoons soy sauce 

2 tablespoons prepared mustard 

3 cups water 

1/8 teaspoon freshly ground black pepper 

1 Chicken soup cube (Maggi) 

METHOD:  

1. Heat a large pot over medium heat for one minute. Add the oil and swirl to coat the bottom of the pan, and then add the butter. Once it melts, add the garlic, sliced onions and salt, and then reduce heat to medium-low. Cook, stirring occasionally, until the onions turn golden brown, about 30 minutes.

2. Add the balsamic vinegar, soy sauce, and mustard, stir well, and cook for five minutes.

3. Pour in the 3 cups of water, and turn the heat to high. Add the Chicken soup cube, Mushrooms and Coriander and let it boil.

4. When it comes to a boil, reduce the heat to low, partially cover, and simmer for 15 minutes.

5. Season the soup with black pepper and, if needed, more salt. Ladle the soup into bowls and top with a crouton. Serve immediately with cheesy bread. 

Challenge Accepted ???

Enjoy!

Tosakanth