Chicken in a Balsamic Dijon Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This reciped is adapted from Suzanne Sommers. I serve this along side with Rice a Roni Chicken and Mushroom rice. The sauce is good over the rice. I double the sauce. Steamed asparagus pairs nicely with it. Leftover sauce is also good served along side a nice juicy grilled ribeye!! Ingredients:
4 boneless skinless chicken breasts |
2 tablespoons butter (must use butter here) |
1/2 cup finely chopped onion |
1 cup chopped shiitake mushroom |
1 cup heavy cream (1/2 and 1/2 works fine) |
2 tablespoons balsamic vinegar |
1/2 tablespoon dijon mustard |
2 tablespoons chopped fresh parsley |
salt and pepper |
Directions:
1. Heat a large skillet over medium high heat. When pan is hot, add butter and melt. Add chicken breasts and cook 6 minutes. Turn and cook another 6 minutes. Remove from skillet and keep warm.
2. Add onions to skillet and 5 minutes, scraping bits off bottom of pan, add mushrooms and cook until onions and mushrooms are tender.
3. Add cream and vinegar, bring to a boil, reduce heat and simmer 4 minutes. Stir in mustard, parsley, salt and pepper.
4. Spoon over chicken breasts and serve.
5. (I add the chicken back to the skillet with the juices and simmer about 10-15 minutes).
6. This one is really tasty!
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