This Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions will have your friends and family feeling like they are eating at a fine dining restaurant. The acidity of the balsamic vinegar and the richness of the heavy cream come together to make an amazingly flavorful sauce. You will want to make it time and time again. This recipe is a low-sucrose, low-starch recipe.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
- 1 1/2 pounds boneless skinless chicken breasts
- Sea salt and black pepper, to taste
- 5 tablespoons butter, divided
- 1 medium onion, thinly sliced
- ½ cup chicken broth
- 1 cup heavy cream
- 2 tablespoons balsamic vinegar
- 8 ounces mushrooms, halved
- ½ cup Parmesan cheese
- Lightly season the chicken breasts with sea salt and black pepper on both sides. In a large sauté pan over medium-low heat, add 2 tablespoons butter and onions. Cook until onions are caramelized, about 20 minutes. Remove from the heat and set aside.
- In a separate pan over medium-high heat, pan-sear the chicken breasts in remaining 3 tablespoons of butter. Brown on both sides. Remove from pan and set aside. (Chicken will not be fully cooking during this stage).
- De-glaze the pan with chicken broth. Using a rubber spatula, scrape the pan and mix in any remaining bits of chicken. Let simmer 5 minutes.
- Reduce heat to low, add heavy cream, balsamic vinegar, mushrooms and a little sea salt and black pepper. Let simmer 10 minutes.
- Add chicken breasts back to the sauce pan, and simmer until the chicken is cooked all the way through. About 10-15 minutes.
- Remove chicken breasts from the pan and plate. Add the Parmesan cheese and caramelized onions to the sauce, and stir until the cheese is melted in to the sauce. Pour sauce over top of chicken.
Recipe from: Peace, Love and Low Carb
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