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Pan Fried Chicken with Onion & Balsamic Cream Sauce
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Ingredients:
2 Large Boneless Skinless Chicken Breasts or 1 lb Boneless Skinless Chicken Tenders
Salt
Black Pepper
Garlic Powder
2 Tbsp Olive Oil
1/2 Large White Onion, chopped
2 Tbsp Unsalted Butter
1/2 Tbsp Fresh Thyme
1/4 Tsp Red Pepper Flakes
1 Tsp Sugar
3 Tsp Balsamic Vinegar
2/3 Cup Chicken Broth
2/3 Cup Heavy Cream
Directions:
Season both sides of the chicken with salt, pepper, and garlic powder.
Heat oil in a large skillet over medium heat. Add the chicken and cook on each side for 7-8 minutes or until cooked through and an internal temperature of 165 degrees F is reached. If using chicken tenders, cook for about 3-4 minutes on each side or until cooked through and an internal temperature of 165 degrees F is reached. Remove the chicken to a plate and set aside.
Melt the butter in the same skillet over medium heat. Add the onions and stir to coat in the butter. Reduce the heat to medium-low and cook for about 10-12 minutes, stirring occasionally. The onions should start to caramelize and turn golden brown. Add the thyme, red pepper flakes, sugar, and balsamic. Stir to combine and continue to cook for 2-3 minutes to allow some of the balsamic to cook out.
Slowly add the chicken broth and whisk until well combined, scraping any bits off the bottom. Slowly whisk in the heavy cream. Bring to a simmer.
Add the chicken and spoon the sauce over the top. Continue to cook for another 2-3 minutes to allow the chicken to absorb some of the sauce and heat through.
Transfer to serving plates and spoon the cream sauce over the top. Serve with mashed potatoes or steamed veggies. Enjoy!
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Pan Fried Chicken with Onion & Balsamic Cream Sauce
Ingredients:
2 Large Boneless Skinless Chicken Breasts or 1 lb Boneless Skinless Chicken Tenders
Salt
Black Pepper
Garlic Powder
2 Tbsp Olive Oil
1/2 Large White Onion, chopped
2 Tbsp Unsalted Butter
1/2 Tbsp Fresh Thyme
1/4 Tsp Red Pepper Flakes
1 Tsp Sugar
3 Tsp Balsamic Vinegar
2/3 Cup Chicken Broth
2/3 Cup Heavy Cream
Directions:
Season both sides of the chicken with salt, pepper, and garlic powder.
Heat oil in a large skillet over medium heat. Add the chicken and cook on each side for 7-8 minutes or until cooked through and an internal temperature of 165 degrees F is reached. If using chicken tenders, cook for about 3-4 minutes on each side or until cooked through and an internal temperature of 165 degrees F is reached. Remove the chicken to a plate and set aside.
Melt the butter in the same skillet over medium heat. Add the onions and stir to coat in the butter. Reduce the heat to medium-low and cook for about 10-12 minutes, stirring occasionally. The onions should start to caramelize and turn golden brown. Add the thyme, red pepper flakes, sugar, and balsamic. Stir to combine and continue to cook for 2-3 minutes to allow some of the balsamic to cook out.
Slowly add the chicken broth and whisk until well combined, scraping any bits off the bottom. Slowly whisk in the heavy cream. Bring to a simmer.
Add the chicken and spoon the sauce over the top. Continue to cook for another 2-3 minutes to allow the chicken to absorb some of the sauce and heat through.
Transfer to serving plates and spoon the cream sauce over the top. Serve with mashed potatoes or steamed veggies. Enjoy!
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