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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 1 |
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The vinegar and cream go very well together. Best when sauteed chicken and asparagus is added to the mix. I use this sauce on pasta all the time. Ingredients:
2 tablespoons olive oil |
2 tablespoons butter |
1/4 onion, minced |
2 tablespoons balsamic vinegar |
2 teaspoons chicken bouillon granules |
1 cup heavy cream |
1/2 cup grated parmesan cheese |
Directions:
1. Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.
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