Looking for a Valentine's Day Dinner idea? Light the candles and pour the wine! This chicken reminds me of something that might be served in a fancy restaurant but you can make it at home with just a few ingredients and 20 minutes. I like to serve this with long grain and wild rice mix and steamed asparagus.
Yield: 4
Chicken Breasts in Balsamic Cream Sauce
Ingredients
- 1 1⁄2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- salt and fresh ground pepper to taste
- 2 tablespoons butter, divided
- 11/2 tsp minced garlic
- 1⁄2 teaspoon Italian seasoning
- 2 teaspoons balsamic vinegar
- 1⁄2 cup chicken broth
- 1⁄2 cup heavy cream
Instructions
- Heat oil in a large skillet over medium-high heat.
- Pound chicken breasts down to even thickness; season chicken with salt and pepper.
- Add breasts to skillet and cook for 5 minutes, undisturbed. Flip chicken breasts over; add 1 tablespoon butter and continue to cook for 4 to 5 more minutes, until internal temperature reaches 165˚F.
- Remove chicken breasts from skillet and set aside; keep them covered.
- Add remaining butter to the skillet. Stir in the garlic and cook for 20 seconds. Stir in Italian seasoning and balsamic vinegar; cook for 2 minutes. Stir in the chicken broth; scraping up all the browned bits from the bottom of the skillet. Increase the heat to High and cook for about 2 to 3 minutes, or until the liquid has reduced a bit.
- Lower heat to medium and whisk in the cream; whisking continually for about 30 seconds. You don't want the sauce to boil.
- Add the chicken breasts back to the skillet. Cook for 1 to 2 minutes, or just until chicken is heated through. Remove from heat. Sauce will thicken as it stands.