SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE

SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE

SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE

Tender cooking pan chicken in oleoresin caramelized onion bechamel sauce. All you wish area unit many easy ingredients, and you’ve got a eating place quality meal reception. And you won’t believe however straightforward it's to place this together!

INGREDIENTS:

• 4 small boneless, skinless chicken breasts (or thighs)
• salt and pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/2 cup finely chopped onions
• 2 tablespoons butter
• 1/2 teaspoon fresh thyme
• pinch of red pepper flakes
• 1 teaspoon sugar
• 2 teaspoons balsamic vinegar
• 1/2 cup chicken broth
• 1/2 cup heavy cream

DIRECTIONS:

1. COOK THE CHICKEN: season each side of the malformation with salt, pepper, and garlic powder. Heat the oil during a giant cooking pan over medium-high heat and cook the chicken all the manner through. take away the chicken to a plate.
2. caramelize the onions: add the butter to the cooking pan together with the onions. Push the onions round the pan in order that they develop all the flavour bits left behind by the chicken, lower the warmth to medium-low and permit the onions to cook for 12-15 minutes, stirring them PRN to stop from protruding. The onions area unit done after they soften fully and deepen in color. Add the thyme, red pepper flakes, sugar, and oleoresin vinegar, let the vinegar barbecue for one or two of minutes.
3. MAKE THE SAUCE: Grab a whisk for this next step. Slowly pour within the broth during a steady stream whereas you whisk, this may facilitate deglaze the pan. Kick the warmth up to high and let the sauce scale back for 2-3 minutes or till it thickens a small amount. Once the sauce reduces, lower the warmth once more, and add within the cream. You don’t need the cream to begin boiling like a shot because it can cause the sauce to separate. Let the sauce return to a mild simmer, once it will, add within the chicken breasts and spoon the sauce on prime. Serve like a shot. The sauce can thicken because it sits thus you will would like extra broth to skinny it out.

NOTES:

this makes barely enough sauce for the chicken. If you wish a lot of sauce to serve with veggies or rice, I counsel doubling everything ranging from the shredded onions all the manner right down to the cream on the ingredient list.

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