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chicken & mushrooms with balsamic cream sauce

(2 ratings)
AmmaWendy avatar
Recipe by
Wendy Rusch
@AmmaWendy
Cameron, WI

What a wonderfully flavorful chicken dish. Full of mushrooms, onions and garlic flavors with hints of thyme and balsamic vinegar. I think next time I will add spinach to this as well. Not only will it add nice color, but the spinach, garlic and balsamic go great together. The original recipe had this served with egg noodles, but I opted to serve this over mini penne pasta, (any pasta would suffice) I think it'd be great over rice too, white or brown. Enjoy! this recipe was adapted from centercutcook.com

►
(2 ratings)
yield 4 -6
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For chicken & mushrooms with balsamic cream sauce

  • 8 oz
    favorite pasta, cooked to package directions
  • 2-3 Tbsp
    olive oil
  • 2 lg
    boneless, skinless chicken breasts, cut into 1/2" medallions
  • sea salt, fresh cracked black pepper and granulated garlic
  • 2-3 Tbsp
    butter
  • 8 oz
    mushrooms, button or baby portabellas, sliced
  • 3 clove
    garlic, minced
  • 1 sm
    onion, chopped
  • 1/2 tsp
    thyme, dried
  • 2 Tbsp
    flour
  • 1 1/2-2 c
    chicken stock
  • 1-2 Tbsp
    balsamic vinegar, do not substitute another kind of vinegar
  • 3 Tbsp
    cream
  • 2 lg
    handfuls of fresh baby spinach, if desired

How To Make chicken & mushrooms with balsamic cream sauce

  • 1
    Prepare your pasta, set aside. Heat olive oil in large skillet, sprinkle chicken medallions with salt, pepper and garlic. When oil is hot, add chicken cook 3-4 min and flip, cook another 3-4 min. Remove from pan, cover to keep warm and set aside.
  • 2
    Add butter to chicken skillet, when melted and hot, add onions and mushrooms, saute until onions are translucent. Add garlic and thyme, season with more sea salt and fresh cracked black pepper, cook 2 more minutes then sprinkle flour over top of onion mixture, stir well and cook 2 more min. Slowly pour in 1 1/2 cup stock, stirring briskly to incorporate flour, use whisk if needed. If sauce seems right consistency with 1 1/2 c of stock then stop there, if you want it thinner, add remaining 1/2 cup. Add in balsamic and simmer until thickened. Add in cream, chicken and spinach, if desired. Stirring occasionally until spinach is wilted. Serve over pasta.
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