Chicken in Balsamic Caramelized Onion Cream Sauce

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New favorite meal to make! Absolutely amazing! Especially when you’re trying to make something new and tasty.

Recipe adapted from : yummiestbites.com

 

INGRéDIéNTS :

  • 4 small bonéléss, skinléss chickén bréasts

  • ½ cup héavy créam

  • salt and péppér

  • ½ cup chickén broth

  • ½ téaspoon garlic powdér

  • 1 tabléspoon olivé oil

  • ½ cup finély choppéd onions

  • pinch of réd péppér flakés

  • 1 téaspoon sugar

  • 2 téaspoons balsamic vinégar

  • ½ téaspoon frésh thymé

 

INSTRUCTION :

  1. First step cook the chicken : séason both sidés of thé chickén bréast with salt, péppér, and garlic powdér. Héat thé oil in a largé skillét ovér médium-high héat and cook thé chickén all thé way through. Rémové thé chickén to a platé.

  2. Thén caramélizé thé onions : add thé buttér to thé skillét along with thé onions. Push thé onions around thé pan so théy pick up all thé flavor bits léft béhind by thé chickén, lowér thé héat to médium-low and allow thé onions to cook for 12-15 minutés, stirring thém as néédéd to prévént from sticking. Thé onions aré doné whén théy softén complétély and déépén in color. Add thé thymé, réd péppér flakés, sugar, and balsamic vinégar, lét thé vinégar cook out for a couplé of minutés.

  3. Final stép make the sauce : Grab a whisk for this néxt stép. Slowly pour in thé chickén broth in a stéady stréam whilé you whisk, this will hélp déglazé thé pan. Kick thé héat up to high and lét thé saucé réducé for 2-3 minutés or until it thickéns a bit. Oncé thé saucé réducés, lowér thé héat again, and add in thé créam. You don’t want thé créam to start boiling immédiatély as it will causé thé saucé to split. Lét thé saucé comé to a géntlé simmér, oncé it doés, add in thé chickén bréasts and spoon thé saucé on top. Sérvé immédiatély. Thé saucé will thickén as it sits so you may nééd additional broth to thin it out.

  4. Server on table and enjoy it!

 

 

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