Chicken Balsamico

I originally learned the basics of this recipe from a great friend, Luigi who owned  a quaint Italian restaurant. After the restaurant had closed for the evening, he would take me into the kitchen and teach me some of his tricks.  I have modified this to meet my “likes” and you can do the same.  This recipe serves 2 with some leftovers (maybe).

INGREDIENTS:

  • 2 pounds of pounded Boneless Skinless Chicken Breasts (I almost always pound to tenderize)
  • Small package (think it’s 8-10 oz) whole white mushrooms sliced (stems removed)
  • 1/4 c butter (You can always start with less and add more if needed)
  • 3 – 6 smashed fresh garlic cloves (Do NOT mince or dice)
  • 1/2 medium onion sliced (optional)
  • 1/4 – 1/2 teaspoon balsamic vinegar (can always add more once cream is in to find – keep adding until you feel the balsamic has taken a reasonable (NOT too much) achieve the perfect balance – NOTE: Last night I added almost 1/4 cup.
  • Heavy cream
  • Fresh Rosemary sprigs

DIRECTIONS:

  • After pounding chicken, slice in thin strips (set aside)
  • Add butter to saute pan and melt
  • Once melted add sliced mushrooms
  • Saute until mushrooms begin to slightly change color and all are “buttered”
  • Add the smash-a-rood garlic cloves
  • Add chicken strips once garlic cloves are softened (don’t overcook to brown)
  • Add sliced onions if desired
  • Once chicken is close to done add balsamic vinegar –  you have to go slow and take it easy
  • I start with small amounts and go from there. You can always add.
  • Add enough heavy cream to soften the balsamic flavor. Start with 1/4 – 1/2 cup.
  • Add Rosemary
  • Simmer until slightly thickened
  • Serve with side of pasta, vegetable sides, on pasta…etc. Whatever floats your boat

ANY WAY U WANT IT: Playing with the balsamic vinegar and heavy cream amounts allows you to achieve the taste you are going for. These 2 ingredients are the flavor balancers and consistency elements. Starting out with small amounts and adjusting as needed is your friend.  Yum!

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