Chicken with Mushrooms in a Light Balsamic Cream Sauce
Description
You can never have too many good chicken recipes. This is a great one with mushrooms, garlic, spices, broth/stock, Balsamic vinegar and half and half. It won't disappoint!
Ingredients
8 oz. egg noodles
2 T. extra virgin olive oil
2 large boneless, skinless chicken breasts
salt, to taste
black pepper, to taste
garlic powder, to taste
2 T. butter
8 oz. button mushrooms, stems removed, cleaned, and sliced
4 garlic cloves, minced
1 onion, finely chopped
1/4 t. dried thyme
2 T. all-purpose flour
1 1/2 c. chicken broth/stock
1 T. Balsamic vinegar
3 T. half and half
fresh parsley, chopped, for garnish
Directions
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Cook egg noodles according to package directions.
Clean and pat chicken dry with paper towels. Cut chicken into half lengthwise so there will be 4 pieces of chicken.
Heat olive oil in a large non-stick skillet over medium-high heat.
Season chicken with salt, black pepper, and garlic powder.
When oil is hot, add chicken. Cook for about 5 minutes per side, or until the chicken is cooked through and reaches a temp of about 165 degrees. Remove cooked chicken from the pan; set aside.
To the pan, melt butter and reduce heat to medium. Add in onions and mushrooms; saute until the onions are translucent and mushrooms are tender. Add in garlic; cook for about 2 minutes. Season onions and mushrooms with salt, pepper, and add in 1/4 teaspoon dried thyme.
Sprinkle vegetables with all-purpose flour; cook for a minute. Slowly whisk in chicken broth/stock, then Balsamic vinegar. Whisk well.
Add in half and half; raise the heat to medium-high. Simmer the sauce until it stars to thicken, then reduce heat to low and add the chicken to the pan; simmer for about 3 minutes.
To serve, arrange noodles on a platter and then top with chicken, mushrooms and cream sauce.
(Rice or mashed potatoes can be served with it instead of the egg noodles, if desired.)
Makes 4.