Week is flying by, it’s already Thursday.
So, I have been hooked on these recipes that I have been finding on Face Book recently. I have made several things that I have seen and they have been great!
I saw another one this week and tried it out last night. It wasn’t the healthiest but it wasn’t that bad either.
Last night I tried Chicken in a balsamic vinegar and cream sauce. Holy Yum! I thought I had fat free evaporated milk in my pantry ( and I still may but it is a mess!) so I wound up just putting in a little bit of heavy cream that we had left over. To make things healthier I try to substitute evaporated milk for cream. I kept my portion really small so I didn’t feel too badly.
Here is the recipe:
Thin chicken breasts
Mushrooms (much as you’d like)
Onion (much as you’d like)
Thyme (to taste)
2 Tablespoons flour
1 and ½ cups of chicken stock
1 Tablespoon of Balsamic vinegar
2 Tablespoons of half and half
3 cloves garlic
Pan fry your chicken breasts with salt and pepper and remove from pan.
Melt some butter and add in your onions and mushrooms until tender.
Add your garlic and Sautee until cooked
Sprinkle flour over the mushroom and onion and let combine for a minute.
Whisk in the chicken stock until the sauce thickens
Add vinegar and let the ingredients meld together
Add the cream and let it all simmer until your desired consistency.
Throw in thyme and let it all sit for a few minutes
Dan isn’t a big onion fan so I put in enough to give it flavor but not so much that all he tasted was onion. I also use a low sodium chicken stock (135 grams) which is pretty low so I felt my dish needed a little salt. Dan likes it with low sodium so I just add to mine before I eat.
I might have added a touch more of the vinegar. Maybe the heavy cream cut the flavor of it but I would have liked a little more tang. Dan liked it but thought the chicken needed something. He cooked it for me with just a little butter. Maybe if we poked the breasts with a fork and let the flavors of the sauce seep in for a bit?
I have to say the sauce was smooth and creamy. Probably the best I have ever made. We served this with brown rice (just a spoonful for me) and the sauce and mushrooms over it was yummy.
It took about 15 -20 minutes to make.
Just how I like it. Easy peasy and good!
Try your variation of the dish and let me know how it is!