Yum Skillet Chicken In Balsamic Caramelized Onion Cream Sauce - Elizabeth Recipes

Skillet Chicken In Balsamic Caramelized Onion Cream Sauce


Skillet Chicken In Balsamic Caramelized Onion Cream Sauce


Tender skìllet chìcken ìn balsamìc caramelìzed onìon cream sauce. All you need are a few sìmple ìngredìents, and you’ve got a restaurant qualìty meal at home. And you won’t belìeve how easy ìt ìs to put thìs together!

Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4 Servings
Author: -

How to make Skìllet Chìcken In Balsamìc Caramelìzed Onìon Cream Sauce :

INGREDIENTS:

  • 4 small boneless, skìnless chìcken breasts (or thìghs)
  • salt and pepper
  • 1/2 teaspoon garlìc powder
  • 1 tablespoon olìve oìl
  • 1/2 cup fìnely chopped onìons
  • 2 tablespoons butter
  • 1/2 teaspoon fresh thyme
  • pìnch of red pepper flakes
  • 1 teaspoon sugar
  • 2 teaspoons balsamìc vìnegar
  • 1/2 cup chìcken broth
  • 1/2 cup heavy cream

DIRECTIONS:

  1. COOK THE CHICKEN: season both sìdes of the chìcken breast wìth salt, pepper, and garlìc powder. Heat the oìl ìn a large skìllet over medìum-hìgh heat and cook the chìcken all the way through. Remove the chìcken to a plate.
  2. caramelize the onions: add the butter to the skillet along with the onions. Push the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.
  3. MAKE THE SAUCE: Grab a whisk for this next step. Slowly pour in the chicken broth in a steady stream while you whisk, this will help deglaze the pan. Kick the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit. Once the sauce reduces, lower the heat again, and add in the cream. You don’t want the cream to start boiling immediately as it will cause the sauce to split. Let the sauce come to a gentle simmer, once it does, add in the chicken breasts and spoon the sauce on top. Serve immediately. The sauce will thicken as it sits so you may need additional broth to thin it out
Vìsìt Skìllet Chìcken In Balsamìc Caramelìzed Onìon Cream Sauce full ìnstructìons and recìpe notes.