Creamy Balsamic and Herb Chicken

• Produce

  • 1 tsp Basil
  • 1/4 tsp Garlic powder
  • 1 tsp Rosemary
  • 1 tsp Thyme

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 4 tsp Balsamic vinegar

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Pinch Black pepper, fresh
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 cup Heavy whipping cream

• Other

  • 4 Tyson® boneless skinless chicken breasts (6 ounces each

Found on motherthyme.com

Description

Ingredients

• 4 Tyson® Boneless Skinless Chicken Breasts (6 ounces each)
• 3 tablespoons all-purpose flour
• ½ teaspoon salt
• Pinch of fresh black pepper
• ¼ teaspoon garlic powder
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup chicken broth
• 1 cup heavy whipping cream
• 4 teaspoons balsamic vinegar
• 1 teaspoon freshly chopped basil
• 1 teaspoon freshly chopped thyme
• 1 teaspoon freshly chopped rosemary

Directions

• Place chicken breasts on wax paper. Top with another sheet of wax paper, and using a mallet flatten chicken to about ¼ inch thick.
• Add flour, salt, pepper and garlic powder to a large resealable bag.
• Add chicken and toss to coat. Alternatively, you can add flour, salt, pepper and garlic powder to a shallow bowl and dredge chicken.
• In a large skillet heat butter and oil until butter is melted over medium-high heat.
• Add chicken and cook about 5 minutes per side.
• Remove chicken and set aside.
• Add chicken broth to skillet to deglaze pan.
• Stir in heavy cream, balsamic vinegar and herbs and bring to a low boil.
• Add chicken back to skillet and turn to coat.
• Cook for another 5 minutes.
• Reduce heat to a simmer and cook for another 5 minutes until sauce thickens slightly. Note, sauce will thicken upon standing.
• Place chicken on serving platter. Pour sauce over chicken and serve.