Pan Seared Chicken in a Balsamic Cream Sauce

I found this recipe on fb and thought I would give it a try. It was surprisingly good. I did add 2 big cloves of thinly sliced garlic and extra cheese. But it turned out really good. It did take a while to make it but not too bad. I served it over some brown rice.

INGREDIENTS

1 Medium Onion - Thinly sliced
1 1/2 lb. Boneless Skinless Chicken Breasts
5 Tbs. Butter – Divided
½ Cup Chicken Broth
1 Cup Heavy Cream
2 Tbs. Balsamic Vinegar
8 oz. Baby Bella Mushrooms - Halved
½ Cup Parmesan Cheese
Salt and Pepper – To Taste
(2 Tbs. Peace and Love)

DIRECTIONS
Lightly season the chicken breasts with salt and pepper on both sides.

In a large sauté pan over low-medium heat, add 2 Tbs. butter, onions and salt and pepper. 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 Tbs. 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 salt and 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.