Description
This Balsamic Chicken recipe features tender, seared chicken breasts simmered in a rich and creamy balsamic mushroom sauce. Enhanced with garlic, Italian seasoning, and a touch of white wine, the dish offers a perfect balance of savory and tangy flavors, making it an ideal main course for a quick and delicious weeknight dinner.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts, cut in half lengthwise
- Salt and pepper, to taste
- 2 tablespoons olive oil
Sauce and Mushrooms
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- ¼ teaspoon Italian seasoning
- ½ 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
- Season and Sear Chicken: Season the chicken cutlets with salt and pepper. Heat olive oil in a skillet over medium-high heat, then add the chicken. Cook each side until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- Cook Mushrooms: In the same skillet, melt butter over medium heat. Add the sliced cremini mushrooms and cook until they become softened and browned, approximately 5-7 minutes.
- Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant.
- Deglaze and Simmer Sauce: Pour in the white wine (or chicken broth) and balsamic vinegar. Let the mixture simmer until the liquid reduces by half, roughly 4-5 minutes, allowing the flavors to concentrate.
- Thicken Sauce: In a small bowl, mix the cornstarch with 2 teaspoons of water until dissolved. Lower the heat to medium, then add the heavy cream and cornstarch slurry to the skillet. Stir continuously until the sauce thickens, about 2-3 minutes.
- Simmer Chicken in Sauce: Return the seared chicken breasts to the skillet. Simmer everything together for 5 minutes or until the chicken is cooked through and the sauce has thickened further. Adjust seasoning with salt and pepper to taste.
- Serve: Garnish with fresh chopped parsley if desired, and serve immediately, pairing well with rice, pasta, or steamed vegetables.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative, though the sauce might be less rich.
- If you don’t have white wine, chicken broth is a good substitute to maintain flavor.
- To ensure even cooking, pound the chicken breasts to an even thickness before slicing in half.
- This dish pairs wonderfully with mashed potatoes or crusty bread to enjoy the creamy sauce.
