Chicken and mushrooms in a balsamic cream sauce

Ingredients

1 1/2 lb. Boneless Skinless Chicken Breasts

1/2 Large Onion - Thinly sliced

1 Package of Whole Mushrooms - Halved (I used Cremini)

1/2 Cup of Chicken Broth

1 Cup Heavy Cream (I used light cream)

5 Tbs. Butter - Divided

1/2 Cup of Parmesan Cheese

2 Tbs. Balsamic Vinegar

Salt and Pepper

Directions

Saute onions over medium heat in 2 Tbs of butter until they are nice and caramelized - About 15 Minutes. When they are a nice golden brown, remove from the heat and set aside

In a separate pan, heat the remaining 3 Tbs. of butter over medium-high heat. Place the chicken breasts in the pan. Brown on both sides, remove from the pan and set aside (Note - they will not be all the way cooked at this stage)

De-glaze the pan with the chicken stock. Use a rubber spatula to make sure you get all the chicken bits and butter off the pan. This helps to flavor your sauce

Add the heavy cream and the balsalmic vinegar and stir

Add mushrooms and a little S&P, reduce heat to low and let simmer for 10 minutes

Add the chicken back to the pan, turn heat back up to medium and saute until the chicken is cooked all the way through. About 10-15 minutes

Remove chicken breasts from the pan and plate. Add the Parmesan and caramelized onions to the sauce and keep stirring until the cheese is completely melted in.

Cover the chicken breasts with the sauce, SERVE AND ENJOY!!!

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Jay doesn't love a cream sauce, so I think next time I'll add more broth and some flour and omit the cream. But I LOVED it and can't wait to eat the leftovers this week for lunch.