Best Pan Braised Chicken With Vegetables In Balsamic Cream Sauce Recipes

PAN SEARED CHICKEN WITH BALSAMIC CREAM SAUCE

Pan Seared Chicken With Balsamic Cream Sauce image

This is a low-carb recipe that is absolutely delicious, rich, with so much flavor. I've served it to guests and it is elegant and gets rave reviews every time. Enjoy! Season with love! Recipe origin: www.peaceloveandlowcarb.com

Provided by KitchenMistress

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs chicken breasts, boneless, skinless
1 white onion, sliced into thin rings and separated
1 lb mushroom, small Bella Mushrooms, halved
1/2 cup chicken broth
1 cup heavy cream
3 tablespoons extra virgin olive oil
3 tablespoons butter
1/2 cup parmesan cheese, shaved
3 tablespoons balsamic vinegar
salt & pepper
1 pinch red pepper flakes (optional)
1/4 cup fresh parsley, chopped

Steps:

Season the chicken with salt and pepper and let rest.
In a small skillet, saute onions in the butter until they are golden brown (carmelized).
In a larger skillet with tall sides, heat olive oil and brown the chicken on both sides, but do not cook through. Remove chicken from the pan and set aside.
While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
Add the heavy cream and the balsamic vinegar to the chicken broth. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through.
Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
Place the chicken back into the pan with the sauces, increase heat to medium and saute until chicken is fully cooked and juices run clear.
Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
Plate the chicken, top with sauce, and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.

Nutrition Facts : Calories 770.7, Fat 60.7, SaturatedFat 27.4, Cholesterol 224.4, Sodium 502.2, Carbohydrate 10.8, Fiber 1.7, Sugar 5.5, Protein 46.2

CREAMY BRAISED CHICKEN

Creamy Braised Chicken image

A smooth, delicate cream sauce gives a special taste to these tender chicken breasts accompanied by pearl onions and sauteed mushrooms. This dish is so rich-tasting, you'll want to serve it to company. -Margaret Haugh Heilman, Houston, Texas

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1/2 pound pearl onions
1 cup thinly sliced onion
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1 tablespoon plus 2 teaspoons butter, divided
6 boneless skinless chicken breast halves (4 ounces each)
1 cup chardonnay or other dry white wine or reduced-sodium chicken broth
1-1/3 cups reduced-sodium chicken broth
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dried thyme
1/8 teaspoon white pepper
1 bay leaf
3 tablespoons all-purpose flour
1/2 cup fat-free evaporated milk
1/2 pound fresh mushrooms, quartered

Steps:

In a Dutch oven or large kettle, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. In the same pan, saute sliced onion, carrot and celery in 1 tablespoon butter until tender. Remove vegetables; set aside., Add chicken to pan; brown on both sides. Remove and keep warm. Add wine; simmer until reduced to 1/2 cup. Stir in broth and seasonings. Return chicken to pan; cover and simmer for 5 minutes or until juices run clear. Remove chicken to a serving platter; keep warm. , Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to pan. Remove from the heat; cover and set aside., In a nonstick skillet, saute pearl onions in remaining butter until tender. Remove and set aside. In the same pan, saute mushrooms until tender. Add the onions and mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables.

Nutrition Facts : Calories 254 calories, Fat 6g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 647mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

CREAMY BRAISED CHICKEN

Creamy Braised Chicken image

A smooth and delicate cream sauce gives special taste to these tender chicken breast accompanied by sweet pearl onions and sauted mushrooms. This dish is so rich tasting, you'll want to serve it to company.

Provided by Barb G.

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 lb white pearl onion
1 cup thinly sliced onion
1/2 cup sliced carrot
1/2 cup thinly sliced celery
1 tablespoon butter, divided
2 teaspoons butter, divided
6 boneless skinless chicken breast halves
1 cup Chardonnay wine (or other dry white wine or chicken broth)
1 1/3 cups reduced-sodium chicken broth
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dried thyme
1/8 teaspoon white pepper
1 bay leaf
3 tablespoons flour
1/2 cup fat-free evaporated milk
1/2 lb fresh mushrooms, quartered

Steps:

In a Dutch oven or large skillet, bring 6 cups water to a boil; add pearl onions; boil 3 minutes, drain & rinse in cold water; peel and set aside.
In the same pan, saute sliced onions, carrot and celery in 1 tablespoon butter until tender; remove vegetables; set aside.
Add chicken to the pan; brown on both sides; remove and keep warm.
Add wine; simmer until reduced to 1/2 cup; stir in broth and seasonings.
Return chicken to pan; cover and simmer 5 minutes or until juices run clear; Remove chicken to platter; keep warm.
Combine flour and milk until smooth; gradually stir into pan; bring to a boil; cook and stir for 2 minutes or until thickened.
Return vegetables to pan; remove from heat; cover and set aside.
In a nonstick skillet, saute reserved pearl onions in remaining butter until tender; remove and set aside.
In the same pan, saute mushrooms until tender.
Add onions & mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables, serve.