Chicken with Mushrooms in a Light Balsamic Cream Sauce
This meal is absolutely delicious and pretty simple to make.
Prep time: 5 min, Cook time 25 min, Total time 30 min, feeds 4.
Adapted by: The Center Cut Cook
Author of additions and changes: Stacy
Ingredients for rice:
1 cup brown rice
2 cups chicken stock
1/2 cup water
1 bay leaf
1 garlic clove, minced
1/4 yellow onion, finely chopped (or 1 tsp dried onion flakes)
1 tsp basil
dash or two of celery seed
1/2 tsp dried rosemary
1 tsp olive oil
Directions for rice:
Put all ingredients in a large sauce pan, bring to a boil. Reduce heat to low and simmer for 45 minutes or until liquid is gone and rice is tender. (Brown rice is usually a little chewy)
Ingredients for Chicken:
- 2 tablespoons extra virgin olive oil
- 2 large boneless skinless chicken breasts cut into half lengthwise so that you end up with 4 pieces of chicken
- salt and pepper
- garlic powder
- 2 tablespoons butter
- 1 package sliced mushrooms
- 3 garlic cloves, minced
- 1 small yellow onion, finely chopped
- 1/4 teaspoon dried thyme
- 2 tablespoons all purpose flour
- 1 1/2 cups chicken stock
- 1 tablespoon balsamic vinegar (do not substitute any other vinegar)
- 3 tablespoons half and half
Directions for Chicken
Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Season chicken with salt, black pepper, and garlic powder. When the oil is hot, add the chicken. Cook for about 5 minutes per side, or until the chicken is cooked through and reaches a temp of about 165 degrees. Remove the cooked chicken from the pan, and set aside. To the pan, melt 2 tablespoons butter and reduce the heat to medium. Add in onions and mushrooms and sauté until the onions are translucent and mushrooms are tender. Add in garlic and cook for about 2 minutes more. Season onions and mushrooms with a bit more salt, pepper, and add in 1/4 teaspoon dried thyme. Sprinkle the vegetables with 2 tablespoons all-purpose flour and allow it to cook for a minute. Slowly whisk in chicken stock, then balsamic vinegar. Whisk well. Add in half and half, and raise the heat to medium-high. Simmer the sauce until it stars to thicken, then reduce the heat to low and add the chicken to the pan, and simmer for about 3 minutes longer. Serve on top or to the side of the rice and with plenty of sauce! Enjoy
Prep time: 5 min, Cook time 25 min, Total time 30 min, feeds 4.
Adapted by: The Center Cut Cook
Author of additions and changes: Stacy
Ingredients for rice:
1 cup brown rice
2 cups chicken stock
1/2 cup water
1 bay leaf
1 garlic clove, minced
1/4 yellow onion, finely chopped (or 1 tsp dried onion flakes)
1 tsp basil
dash or two of celery seed
1/2 tsp dried rosemary
1 tsp olive oil
Directions for rice:
Put all ingredients in a large sauce pan, bring to a boil. Reduce heat to low and simmer for 45 minutes or until liquid is gone and rice is tender. (Brown rice is usually a little chewy)
Ingredients for Chicken:
- 2 tablespoons extra virgin olive oil
- 2 large boneless skinless chicken breasts cut into half lengthwise so that you end up with 4 pieces of chicken
- salt and pepper
- garlic powder
- 2 tablespoons butter
- 1 package sliced mushrooms
- 3 garlic cloves, minced
- 1 small yellow onion, finely chopped
- 1/4 teaspoon dried thyme
- 2 tablespoons all purpose flour
- 1 1/2 cups chicken stock
- 1 tablespoon balsamic vinegar (do not substitute any other vinegar)
- 3 tablespoons half and half
Directions for Chicken
Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Season chicken with salt, black pepper, and garlic powder. When the oil is hot, add the chicken. Cook for about 5 minutes per side, or until the chicken is cooked through and reaches a temp of about 165 degrees. Remove the cooked chicken from the pan, and set aside. To the pan, melt 2 tablespoons butter and reduce the heat to medium. Add in onions and mushrooms and sauté until the onions are translucent and mushrooms are tender. Add in garlic and cook for about 2 minutes more. Season onions and mushrooms with a bit more salt, pepper, and add in 1/4 teaspoon dried thyme. Sprinkle the vegetables with 2 tablespoons all-purpose flour and allow it to cook for a minute. Slowly whisk in chicken stock, then balsamic vinegar. Whisk well. Add in half and half, and raise the heat to medium-high. Simmer the sauce until it stars to thicken, then reduce the heat to low and add the chicken to the pan, and simmer for about 3 minutes longer. Serve on top or to the side of the rice and with plenty of sauce! Enjoy
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