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Wednesday, August 10, 2016

Creamy Balsamic & Herb Chicken

4 chicken breasts
3 tbsp flour
1/2 tsp salt
pinch of pepper
1/4 tsp garlic powder
2 tbsp olive oil
2 tbsp butter
1 cup chicken broth
1 cup heavy whipping cream
4 tsp balsamic vinegar
1 tsp fresh basil, chopped
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped

Flatten chicken breasts to about 1/4 inch thick.  Add flour, salt, pepper and garlic powder to a large resealable bag.  Add chicken, toss to coat.  In a large skillet, over medium heat, add butter and oil until butter is melted.  Add chicken and cook about 5 minutes per side.  Remove and set aside. Add broth to dredge skillet.  Stir in heavy cream, balsamic and herbs and bring to a low boil.  Add chicken and turn to coat.  Cook for another 5 minutes.  Reduce heat to a simmer and cook another 5 minutes or until sauce thickens slightly. Pour sauce over chicken and serve.

Note: Sauce will thicken upon standing.

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