Creamy Balsamic Chicken with Mushrooms and Fresh Parsley

Name: Creamy Balsamic Chicken with Mushrooms and Fresh Parsley
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 lb Chicken Breast Fillet (2 lbs boneless, skinless chicken breast); 2 tbsp Olive Oil (2 Tbsp olive oil); 1 tsp Kosher Salt (1 tsp kosher salt); ½ tsp Black Pepper (1/2 tsp freshly cracked black pepper); 2 tbsp Butter (2 Tbsp butter); 6 oz Shallots (6 oz onion (or shallot), thinly sliced); 8 oz White Button Mushrooms (8 oz button mushrooms, sliced 1/4" thick); 2 cloves Garlic (2 cloves garlic, minced); 1 cup Chicken Broth (1 c chicken stock); 1 cup Heavy Cream (1 c heavy cream); 2 tbsp Balsamic Vinegar of Modena (2 Tbsp balsamic vinegar); 1 tbsp Fresh thyme (1 Tbsp thyme (dried or fresh)); 1 cup Flat Leaf Parsley (1 c flat-leaf Italian parsley, roughly chopped); 0 pieces Table Salt (Salt to taste)

50 minMediterranean

Servings4

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Gluten Free
Keto
Paleo

Steps

1Trim and pat dry chicken breasts.
2Pound chicken breasts to an even thickness, about 1/2" thick.
3Season on both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
4Add olive oil to a skillet over medium-high heat. After a minute or so, sprinkle a drop of water in the pan. If the water sizzles, the oil is ready to brown the chicken.
5Add your seasoned chicken breasts to the pan. Don’t crowd the pan; cook in batches if necessary.
6Turn after five minutes and brown the other side for another five minutes.
7Remove the chicken and set aside. Do not clean your pan.
8Leave the skillet over the same heat and add butter. While the butter melts, you can use a wooden spoon to scrape up the brown bits and pieces that are stuck to the bottom of the pan.
9Add onions and stir regularly for a couple of minutes until the onions become translucent and absorb the butter.
10Add the roughly chopped mushrooms and the minced garlic. Watch the heat and turn it down a bit if it’s too hot. The mushrooms should sizzle a little.
11Once your mushrooms release some of their moisture, after about 5 minutes, add chicken stock and cook for another 10 minutes.
12Add heavy cream, balsamic vinegar, and thyme.
13Bring to a boil for a couple of minutes to reduce some of the liquid.
14Let it bubble until it reaches your desired thickness.
15Now it’s time to taste. Depending on what type of butter and what type of chicken stock you used, it might need a little more salt.
16When the balsamic mushroom sauce is ready to go, add your chicken back into the pan, sprinkle it with a handful of chopped flat-leaf Italian parsley, and cook for a couple of minutes. Just enough to reheat the chicken.
17Serve with your favorite side dish and enjoy!