Serves 4
30 min
Creamy Balsamic and Herb Chicken
Recipe GLPR1bcf17113945f6
Pan-seared boneless chicken breasts with a velvety cream sauce infused with balsamic vinegar, fresh basil, rosemary, and thyme. The chicken is flattened and dredged in seasoned flour, then seared until golden and cooked through, before being simmered in a rich herbed cream sauce made from pan drippings. Tender, elegant, and ready in 30 minutes.
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Ingredients
4 boneless, skinless chicken breasts (6 ounces each)
3 tablespoons all-purpose flour
1/2 teaspoon salt
pinch Pinch of black pepper
1/4 teaspoon garlic powder
2 tablespoons butter
2 tablespoons olive oil
1 cup chicken broth
1 cup heavy whipping cream
4 teaspoons balsamic vinegar
1 teaspoon fresh basil, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Directions
Place each chicken breast between two sheets of wax paper. Using a meat mallet, gently pound the chicken until it is uniformly flattened to approximately 1/4 inch thickness.
In a large resealable plastic bag or shallow bowl, combine the flour, salt, black pepper, and garlic powder.
Working with one chicken breast at a time, add it to the flour mixture and toss or dredge until evenly coated on all sides. Shake off any excess flour.
In a large skillet over medium-high heat, combine the butter and olive oil. Heat until the butter is melted and the mixture is hot.
Carefully place the coated chicken breasts in the skillet. Sear for approximately 5 minutes on the first side, until golden brown.
Flip the chicken breasts and cook for another 5 minutes on the second side until golden brown and the internal temperature reaches 165°F.
Transfer the cooked chicken to a clean plate and set aside.
Pour the chicken broth into the skillet, stirring to deglaze the pan and loosen any flavorful browned bits from the bottom.
Add the heavy whipping cream, balsamic vinegar, basil, rosemary, and thyme to the skillet. Stir until the ingredients are well combined.
Bring the sauce to a low boil, stirring occasionally, for about 1 to 2 minutes.
Return the chicken breasts to the skillet, turning them to coat evenly with the sauce. Cook for 5 minutes.
Reduce the heat to low and simmer for another 5 minutes, until the sauce thickens slightly. The sauce will continue to thicken as it cools and sits.
Transfer the chicken breasts to a serving platter. Pour the cream sauce over the top and serve immediately.
