When I chose this recipe I kept thinking I'd made something like it before. A quick search through my archives revealed that I did make something similar way back in 2007. That dish was served over orzo, which would be great here. I decided to do mashed potatoes and steamed broccoli since that's what Katie made, although I did add a few crushed garlic cloves to the potatoes for a mild garlic flavor.
I modified the recipe slightly, coating the chicken in seasoned flour, adding more chicken broth to increase the amount of sauce, swapping half and half for the heavy cream and leaving out the red pepper flakes since Baby Girl balks at spicy food. We all cleaned our plates.
Chicken with Mushrooms in Balsamic Cream Sauce
As seen on So Tasty So Yummy
2 boneless skinless chicken breasts
salt and pepper
2 tablespoons flour
1 tablespoon olive oil
2 tablespoons butter
1 small white onion, sliced
1 pound baby Bella Mushrooms, sliced
1 cup chicken broth
3 tablespoons balsamic vinegar
1/4 teaspoon red pepper flakes (optional)
1/4 cup half and half
Slice each chicken breast in half lengthwise. Add salt, pepper and flour to a plastic food storage bag. Add chicken and toss to coat the chicken in the seasoned flour.
Add the olive oil and butter to a large saut� pan and heat over medium-high. Brown the chicken on both sides, remove to a plate. Reduce the heat to medium and add the onions and mushrooms; saut� until caramelized, about five minutes.
Deglaze the pan with the chicken broth and vinegar; add the red pepper flakes, if using. Stir in the half and half. Return the chicken to the pan, cover and cook until chicken is cooked through, about 5 minutes.
Serve over rice or mashed potatoes.
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