Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions

• Gluten free

• Meat

  • 1 1/2 lb Chicken breasts

• Produce

  • 8 oz Mushrooms
  • 1 Onion, medium

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Sea salt and black pepper

• Dairy

  • 5 tbsp Butter
  • 1 cup Heavy cream
  • 1/2 cup Parmesan cheese

Found on peaceloveandlowcarb.com

Description

Directions

• Lightly season the chicken breasts with sea salt and black pepper on both sides. In a large sauté pan over medium-low heat, add 2 tbsp butter and onions. Cook until onions are nice and caramelized - About 20 minutes. Remove from the heat and set aside. In a separate pan, over medium-high heat, pan-sear the chicken breasts in remaining 3 tbsp of butter. Brown on both sides - Remove from pan and set aside. (Chicken will not be fully cooking during this stage)
• De-glaze the pan with chicken broth. Using a rubber spatula, scrape the pan and mix in any remaining bits of chicken. Let simmer 5 minutes.
• Reduce heat to low, add heavy cream, balsamic vinegar, mushrooms and a little sea salt and black pepper. Let simmer 10 minutes.
• Add chicken breasts back to the sauce pan, and simmer until the chicken is cooked all the way through. About 10-15 minutes
• Remove chicken breasts from the pan and plate. Add the Parmesan cheese and caramelized onions to the sauce and stir until the cheese is melted in to the sauce. Pour sauce over top of chicken.