Balsamic Chicken (Serves 6)

1 ½ lbs chicken breast
Salt and pepper, to taste
5 T. butter, divided
1 medium onion, thinly sliced
½ c. chicken stock
1 c. heavy cream
2 T. balsamic vinegar
8 oz. mushrooms, halved
1/2 c. Parmesan cheese, grated
2 T. fresh flat-leaf parsley, chopped

  1. Lightly season the chicken breasts with salt and pepper. In a large sauté pan over medium-low heat, add 2 T. of the butter and the onions. Cook until the onions are nice and caramelized, about 20 min. Remove the pan from the heat and set aside. 
  2. In a separate pan, over medium-high heat, pan-sear the chicken breasts in the remaining 3 tablespoons of butter. Brown the chicken on both sides and then remove from pan and set aside. 
  3. De-glaze the pan with chicken stock. Let simmer for 5 minutes.
  4. Reduce the heat to low, add the heavy cream, balsamic vinegar, mushrooms and a little salt and pepper. Let simmer for 10 minutes.
  5. Add the chicken breasts back to the saucepan, and simmer until the chicken is cooked all the way through, about 12 minutes
  6. Remove the chicken breasts from the pan and plate. Add the Parmesan cheese and caramelized onions to the sauce and stir until the cheese is melted into the sauce. Pour the sauce over top of chicken.
  7. Garnish with fresh parsley, if using.

Nutrition facts per serving:

Calories: ~560 calories
Protein: ~37g
Carbohydrates: ~9g
Fat: ~43g