Description
This Balsamic Chicken recipe is a quick and easy way to enjoy a flavorful and elegant meal. Tender chicken cutlets are seared to perfection, then simmered in a rich balsamic reduction with mushrooms and a touch of cream.
Ingredients
Units
Scale
- 2 large boneless, skinless chicken breasts, cut in half lengthwise
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1/2 cup dry white wine (or chicken broth)
- 2 tablespoons balsamic vinegar
- 1 teaspoon cornstarch
- 1 cup heavy cream
- Fresh chopped parsley (optional, for garnish)
Instructions
- Sear Chicken: Season chicken cutlets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add chicken and cook until golden brown on each side. Remove chicken and set aside.
- Cook Mushrooms: Melt butter in the same skillet. Add mushrooms and cook until softened and browned.
- Make Sauce: Add garlic and Italian seasoning to the skillet. Pour in white wine and balsamic vinegar. Simmer until the liquid is reduced by half.
- Thicken Sauce: In a small bowl, mix cornstarch with 2 teaspoons of water until dissolved. Reduce heat to medium, add heavy cream and cornstarch slurry to the skillet, and stir until thickened.
- Simmer Chicken in Sauce: Return chicken to the skillet and simmer for 5 minutes, or until cooked through and the sauce has thickened. Season with salt and pepper to taste.
- Serve: Sprinkle with fresh parsley and serve immediately.
Notes
- Sauce Consistency: If the sauce becomes too thick, add a splash of wine, broth, or cream.
- Serving Suggestion: Serve with pasta, rice, or mashed potatoes.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 400kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
